Williamsburg Peanut Soup

Nuts

Posted by GMC Group

About

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

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You Will Need (10 things)

  • 2 Celery stalks, finely chopped
  • 1 Medium Sweet Onion (such as Vidalia), finely chopped
  • ¼ cup (½ stick) Unsalted Butter
  • 3 tbsp All Purpose Flour
  • 2 qt (8 cups) Chicken Stock
  • 2 cup Smooth Peanut Butter
  • 1 ¾ cup Light Cream
  • ½ tsp Freshly ground White Pepper
  • Virginia Peanuts , finely chopped, for garnish
  • Fresh Thyme sprigs, for garnish

Steps (3 steps, 25 minutes)

  1. 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.

  2. 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.

  3. 3

    To serve, divide the soup among 8 bowls. Garnish with the peanuts and thyme, and serve immediately.