King's arms tavern cream of peanut soup
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King's arms tavern cream of peanut soup
  Peanut    Soups    Creams  
Last updated 6/12/2012 12:46:16 AM. Recipe ID 6457. Report a problem with this recipe.
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      Title: King's arms tavern cream of peanut soup
 Categories: Soups
      Yield: 12 Servings
 
      1    Onion, chopped
      2    Celery ribs, chopped
    1/4 c  Butter
      3 tb Flour, all purpose
      2 qt Chicken stock
      2 c  Peanut butter, smooth
  1 3/4 c  Light cream
      1    Peanuts, chopped
 
  Servings: 12
  
  Saute onion and celery in butter until soft, but not brown. Stir in
  flour until well blended. Add chick stock, stirring constantly, and
  bring to a boil. Remove from heat and rub through a sieve. Add peanut
  butter and cream, stirring to blend thoroughly. Return to low heat,
  but do not boil, and serve, garnished with peanuts.
  
  Note: This soup is also good served ice cold.
  
  This is as served at the King's Arms Tavern in Colonial Williamsburg,
  Virginia.
  
  "Peanuts (ground nuts) are from Brazil that sailed with the Portuguese
  explorers to Africa and back to the Americas with the Negro. In 1794,
  Thomas Jefferson recorded the yield of sixty-five peanut hills at
  Monticello.  The cultivation of peanuts increased in the South in the
  nineteenth century, but it was not until after the Civil War that they
  gained national acceptance."
  
  From the Williamsburg Cookbook.
 




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Recipe ID 6457 (Apr 03, 2005)

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