King’s Arms Tavern Cream of Peanut Soup
When Jerry went to Washington, Dereck and Kim took him to an authentic restaurant in Williamsburg. This was one thing he ate there, but I’m sure it will never be as good as when eaten in Colonial Williamsburg!
Yield: 10 - 12 servings
Time: 1 hour
Ingredients:
1 med onion, chopped
2 ribs of celery, chopped
1/4 cup butter
3 tbs all-purpose flour
2 qts vegetable or chicken stock
2 cup smooth peanut butter
1 3⁄4 cup light cream
peanuts, chopped
Instructions:
Sauté onion 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 puree in a food processor or blender.
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.