Virginia Peanut Soup
The Jefferson Restaurant
Williamsburg, Virginia
1 medium onion, finely chopped
1 stalk celery, finely chopped
1/2 cup butter
1 cup all purpose flour
2 quarts chicken stock
2 cups creamy peanut butter *
2 cups heavy cream **
1/2 cup chopped peanuts *
Saute onion and celery in butter. Do not brown. Add flour and stir until well blended. Add stock, stir continually and bring to boil. Remove from heat. Run through sieve. Add peanut butter and cream, stir and blend well. Return to low heat; do not boil. Serve garnished with peanuts.
Soup may be served ice cold.
Notes
* Use chunky peanut butter and omit the extra nuts.
** Use half and half to reduce the fat.
When running the vegetables through the sieve don't worry about getting everything; you want the juice from the vegetables.
The Jefferson Restaurant
Williamsburg, Virginia
1 medium onion, finely chopped
1 stalk celery, finely chopped
1/2 cup butter
1 cup all purpose flour
2 quarts chicken stock
2 cups creamy peanut butter *
2 cups heavy cream **
1/2 cup chopped peanuts *
Saute onion and celery in butter. Do not brown. Add flour and stir until well blended. Add stock, stir continually and bring to boil. Remove from heat. Run through sieve. Add peanut butter and cream, stir and blend well. Return to low heat; do not boil. Serve garnished with peanuts.
Soup may be served ice cold.
Notes
* Use chunky peanut butter and omit the extra nuts.
** Use half and half to reduce the fat.
When running the vegetables through the sieve don't worry about getting everything; you want the juice from the vegetables.
