Williamsburg Peanut Soup

Nuts

https://www.cutoutandkeep.net/projects/williamsburg-peanut-soup • Posted by GMC Group

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

You will need

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

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Description

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

Instructions

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