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colonial cream of peanut soup

(1 rating)
Recipe by
Sandy Lowery
Arlington, VA

Colonial Williamsburg Recipe. Yummy!

(1 rating)
yield 10 -12
prep time 20 Min
cook time 50 Min

Ingredients For colonial cream of peanut soup

  • 1/2 stick
    unsalted butter
  • 1 md
    onion, finely chopped
  • 2
    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

  • 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.

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