How To Make 1772 Virginia Peanut Soup From The King’s Arms Tavern, Colonial Williamsburg, Virginia

milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while maintaining creaminess.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for sautéing.

Remove strings from the celery (optional).

Finely dice the celery.

Finely dice one medium onion.

Measure out 4 tablespoons of unsalted butter.

Prepare 4 cups of Better Than Bullion chicken stock.

Over medium heat, melt the butter in a saucepan.

Add the diced onion and celery; sauté until translucent, about 3-4 minutes.

Add 3 tablespoons of all-purpose flour and cook for 1 minute to incorporate.

Gradually add 4 cups of chicken stock, mixing well to avoid lumps.

Allow the soup to thicken and simmer.

Measure out 1 and 3/4 cups of half and half.

Finely chop peanuts for garnish.

Strain the soup through a fine mesh strainer to remove fibrous bits.

Add 2 cups of creamy peanut butter to the strained soup and mix until fully incorporated.

Add the half and half and mix thoroughly.

Bring the soup to a simmer one more time to ensure everything is fully incorporated.

Taste the soup and adjust seasoning if necessary.

Store any leftovers in storage containers in the refrigerator for up to one week.

Garnish with parsley and chopped peanuts when serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens