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King's arms tavern soup




Source of Recipe


The Advocate


Recipe Introduction


Recipe adapted from the 1971 edition of "The Colonial Williamsburg Tavern Cookbook"


List of Ingredients




1 medium onion, chopped

2 ribs celery, chopped

1/4 cup butter

3 tbls. all-purpose flour

2 qts. chicken stock or canned chicken broth

2 cups smooth peanut butter

1 3/4 cups half-and-half

Chopped peanuts for garnish, optional



Recipe



Sauté onion and celery in butter until soft but not brown.
Stir in flour until well blended. Add the chicken stock or broth, stirring constantly and bring to a boil.
Remove from heat and purée in food processor or blender. Add peanut butter and half-and-half, stirring to blend thoroughly.
Return to low heat and heat until just hot, but do not boil.
Chopped peanuts can be sprinkled on top for garnish, if desired. This soup is delicious, served hot, or chilled and served cold.
Serves 4.