Colonial Cream of Peanut Soup

Colonial Cream Of Peanut Soup Recipe

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Sandy Lowery

By
@SouthernIrish

Colonial Williamsburg Recipe. Yummy!

Rating:

★★★★★ 1 vote

Serves:
10-12
Prep:
20 Min
Cook:
50 Min

Ingredients

  • 1/2 stick
    unsalted butter
  • 1 medium
    onion, finely chopped
  • 2
    celery ribs, finely chopped
  • 3 Tbsp
    flour
  • 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

Step-by-Step

  1. In 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.
  2. Stir in flour and cook two minutes longer.
  3. Pour 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.
  4. Whisk the peanut butter and the cream into the liquid. Warm over low heat, whisking often, for about five minutes. Do not boil.
  5. Serve warm, garnished with the chopped peanuts.

Printable Recipe Card

About Colonial Cream of Peanut Soup

Course/Dish: Cream Soups, Other Soups




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