13
Submitted by luvinlif2k
"This recipe is our favorite from The Williamsburg Cookbook. We had to buy the cookbook after having this at the King's Arms Tavern in Colonial Williamsburg. It is quite tasty served hot with toasted breadsticks (see recipe titled "Colonial Soup-Servers") This soup can be served hot or cold. It is even good re-heated."
photo by Greg B. 
- Ready In:
- 1hr 30mins
- Ingredients:
- 8
- Serves:
-
10-12
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ingredients
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 1⁄4 cup butter
- 3 tablespoons all-purpose flour
- 2 quarts chicken broth or 2 quarts chicken stock
- 2 cups smooth peanut butter
- 1 3⁄4 cups light cream
- peanuts, chopped
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directions
- Saute onion and celery in butter until soft.
- Do not brown.
- Stir in the flour until well blended.
- Add chicken broth/stock, stirring constantly and bring to a boil.
- Remove from heat.
- Puree in a food processor or blender.
- Add peanut butter and cream, stirring to blend thoroughly.
- Return to low heat and heat just until hot.
- Do not boil.
- Serve garnished with chopped peanuts.
Questions & Replies
-
I love this soup, have had it several times at King Arms Tavern and actually asked for recipe. This is the exact recipe (someone had commented that it was not) I got the recipe several years ago. I posted photo of the sheet they gave me at King Arms Tavern.
washingtonorbust
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This is NOT kings Arms Taverns recipe for peanut soup, they also use cream sherry, not one recipe I've read of anyone claiming to be a copycat of their recipe has cream sherry SO YOU'RE NOT A COPYCAT RECIPE OF THEIRS!
templetonsmama
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Reviews
-
ok soup, nothing special.
brushjl
-
i expected this soup to have an overpowering peanut butter taste, but not at all! just rich, creamy, and satisfying - perfect for a cold night! i saw another peanut soup recipe on this site where a reviewer suggested the addition of cumin - i tried this and thought it really enhanced the flavors nicely, so give it a try!<br/><br/>update: i just made this soup again, and this time added some lemon juice (a lot of traditional peanut soup recipes use lemon). it really helped to cut the strong flavor and fat of the peanut butter; i'll definitely use this addition from now on!
noisette
-
I love peanut soup and I've had it at King's Arms Tavern. This recipe is good but it makes a ton. I suggest putting in only 1 quart of chicken broth and adding more, a little at a time, if you need to. I added more peanut butter to give it the consistency I like it. I put it through the blender a second time and then cooked it down. this made it really smooth and thickened it up. Great with breadsticks or croutons and a glass of red wine on a cold winter's night. Filling!
Carolyn1229
See AlsoStove Top Candied Pecans Recipe -
Wow, this is fantastic soup. Very unique indeed. Very satisfying. I used regular skim milk for the cream, olive oil for the butter and veggie stock for the chicken stock.A real treat for a meal! A lifelong keeper!!
KeleKooks
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Sounds icky ... Tastes wonderful! My wife is vegetarian, so I used vegetable broth instead of chicken broth. The broth melds perfectly with the peanut buttter so one doesn't overpower the other. I made it for her since she had it this summer at the King's Arms. Check out the Sally Lunn Bread recipe also!
The Mad Slovak
see 8 more reviews
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Tweaks
-
Instead of removing from the pot to a food processor or blender, I use an immersion blender in the pot after removing pot from heat. Much less chance of spilling or making a mess. Simple immersion blenders are not expensive. I have a Cuisinart immersion blender and use it all of the time.
MissMJK
-
Yum!! Nice light peanut flavor. I prefer a more intense flavor, but might have ruined it so stuck to the main peanut flavor. A couple of tweaks. I use a butter flavored olive oil for healthier cooking. Also during the initial simmer I added a tsp garlic and a tsp of pepper flakes. I also used a little more thickener and milk instead of cream since I didn't have any on hand. Lastly, I added the juice of 1/2 lemon at the end to brighten it up.
onenorahs
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Sounds icky ... Tastes wonderful! My wife is vegetarian, so I used vegetable broth instead of chicken broth. The broth melds perfectly with the peanut buttter so one doesn't overpower the other. I made it for her since she had it this summer at the King's Arms. Check out the Sally Lunn Bread recipe also!
The Mad Slovak
RECIPE SUBMITTED BY
luvinlif2k
Bowie, Maryland
- 15 Followers
- 79 Recipes
- 21 Tweaks
I grew up in PA Dutch country and now live in the suburbs of D.C. I am a homemaker and love to play with my kids who are now 9 and 6. My favorite room in the house is the kitchen. My children used to be explorative eaters... anything went. They are becoming more discriminating ... OK, picky ... so my newest challenge is finding interesting dishes that will meet their tastes. This usually means not admitting to specific ingredients or making them unnoticeable (such as onions). I'm loving the ability to practically pulverize my onions quickly with my food chopper. I love experimenting with different culinary traditions. When I find the time to play in the kitchen uninterrupted, dinner can be quite an adventure at our house. My ultimate month off would be to spend a month travelling around the world as a food critic. - send me back to St-Jean-De-Luz in SW France for Chipirones (a fabulous squid dish)along the bay! My favorite cookbooks are:Extending the Table by Joetta Handrich Schlabach, The Williamsburg Cookbook, The Burger Meisters by Marcel Desaulniers, The Common Grill Cookbook by Chef Craig Common, America's Best Bread Machine Baking Recipes by Donna Washburn & Heather Butt, and most recently, the Ben & Jerry's Ice Cream Book (I finally got a countertop ice cream freezer!)(Update on 03/17/09- hm! Not many changes!)
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