Colonial Cream of Peanut Soup

Colonial Cream Of Peanut Soup Recipe

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Sandy Lowery


Colonial Williamsburg Recipe. Yummy!


★★★★★ 1 vote

20 Min
50 Min


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1/2 stick
unsalted butter
1 medium
onion, finely chopped
celery ribs, finely chopped
3 Tbsp
8 c
low salt chicken stock
2 c
smooth peanut butter
1 3/4 c
light cream or half & half
finely chopped lightly salted peanuts for garnish

How to Make Colonial Cream of Peanut Soup


  • 1In a large saucepan or soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring often, until softened, three-five minutes.
  • 2Stir in flour and cook two minutes longer.
  • 3Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring constantly. Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes. Pour into a sieve set over a large bowl and strain, pushing hard on the solids to extract as much flavor as possible. Return the liquid to the sauce pan or pot.
  • 4Whisk the peanut butter and the cream into the liquid. Warm over low heat, whisking often, for about five minutes. Do not boil.
  • 5Serve warm, garnished with the chopped peanuts.

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About Colonial Cream of Peanut Soup

Course/Dish: Cream Soups, Other Soups

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