Wednesday, January 4, 2012

Colonial Peanut Soup

I love history, especially early American history. 

And I love food.

And since this soup is from Kings Arm Tavern is Colonial
Williamsburg it kinda fits both doesn't it?

2 Tbsp. Butter
1 medium onion, chopped really fine
2 stalks celery, chopped really fine
2 Tbsp flour
4 c. chicken broth
3/4 c. peanut butter*
3/4 c. heavy cream

Saute the onion and celery in the butter until tender. 
Stir in the flour and cook 2 minutes. 
Stir in the broth and bring to a boil, 
reduce heat and stir in the peanut butter. 

Pour the soup into a blender and blend the 
broth and peanut butter mixture until smooth. 

Return to pan and whisk in cream. 
Cook until heated through.

Garnish with shopped peanuts and celery leaves.

Come see what else is featured at Cast Party Wednesday

*The quality of peanut butter you use will directly effect the quality of your soup. I like an all-natural, but not an unsweetened peanut butter. And for some reason my soup looks all gloopy but it's not really.

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