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Cost: $ $ $ $ $

Difficulty: • • • • •

Time: 25 mins

Serves: 8

Nuts
Rich, creamy peanut butter is the base for this surprisingly savory soup, which you are likely to find all across Colonial Williamsburg and in many fine-dining restaurants in Virginia, such as the Regency Room at the Hotel Roanoke.

Makes 8 servings

Posted by GMC Group • Published 9th March 2016 • See GMC Group's 304 projects » © 2024 Patrick Evans-Hylton / Sasquatch Books · Reproduced with permission. · (c)2015 By Patrick Evans-Hylton. All rights reserved. Excerpted from Nuts: 50 Tasty Recipes from Crunchy to Creamy & Savory to Sweet by permission of Sasquatch Books. Photography by Hilary McMullen

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Kimya J. favorited Williamsburg Peanut Soup 31 Mar 03:33
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Step 1
In a large saucepan over medium heat, cook the celery and onion until the vegetables have softened and are turning translucent, 3 to 5 minutes. Add the butter and continue cooking until the vegetables are translucent, about 5 minutes (do not brown the butter). Add the flour, and stir until blended. Add the chicken broth and bring the soup to a boil. Reduce the heat to medium and cook, stirring occasionally, until the soup reduces slightly, about 15 minutes.
Step 2
Pour the soup through a sieve into a large bowl, pressing hard against the solids with the back of a spoon. Discard the solids, return the liquid to the saucepan, and heat on medium-low. Add the pea- nut butter and cream, and stir constantly until blended. Add the pepper. Heat for 5 minutes, stirring constantly.
Step 3
To serve, divide the soup among 8 bowls. Garnish with the peanuts and thyme, and serve immediately.