Peanut Soup

By Wewah

Ingredients

• 1 Medium onion, chopped
• 2 ribs of celery, chopped
• 1/4 cup butter
• 2 quarts chicken stock or canned chicken broth
• Peanuts, chopped for garnish
• 2 cups smooth peanut butter
• 1 3/4 cups light cream
• 3 tablespoons flour

Preparation

Step 1

Saute onions and celery in butter until soft, but not brown.
Stir in flour until well blended.
Add chicken 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 soup is included only by popular demand. It was not until much later that peanuts, or "groundnuts" as they were often called, were accepted as anything but food for the pigs.)

The Williamsburg Cookbook