In my youth, when I
traveled, I would always come home loaded with various remembrances of my trip.
It was always fun, and I still retain some of those items, fondly remembering
each adventure every time I look at them. These days, with storage at a premium, and
my interest in lugging big heavy bags a part of my past, I shop for more
practical souvenirs. Because traveling is as much about sightseeing as it is
about sampling the local cuisine, I tend to opt for local cookbooks, recipe
postcards, and tea towels, so I considered my purchase of a souvenir tea towel
that contained a recipe to be a bit of a double bonus.
The Kings Arms Tavern in Colonial Williamsburg is a fun, atmospheric, tasty
place to dine. One of their specialties is peanut soup. I'd never had peanut
soup prior to visiting here, and found the whole concept to be rather off
putting, so, naturally, I ordered it. It was delicious! Now I'm not quite sure
just how authentic to colonial days peanut butter is, but I refuse to be
bothered by that because I really like this soup. With Thanksgiving now behind
us, we are on the cusp of loads of holiday dinner parties and other such
gatherings, so why not start off your lunch or dinner with a little bowl of
this soup? Unique and enjoyable, I'm sure your guests will love it.
King’s Arms Tavern Peanut Soup
1 medium onion, chopped
2 ribs celery, chopped
1/4 cup butter
3 Tablespoons flour
2 quarts chicken broth
2 cup smooth peanut butter
1-3/4 cup light cream
Chopped peanuts, for garnish
Saute onion and celery in butter
until soft, but not brown. Stir in flour until well blended. Add broth and
bring to a boil, stirring constantly. Remove from heat and puree
either in a blender, using an immersion blender, or food processor. Add peanut
butter and cream, stirring both in thoroughly. Heat through and serve. Garnish
with chopped peanuts (and I used bacon as well.)
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2 comments:
I had a French friend who was horrified at the idea of a peanut butter sandwich, and when he heard of peanut butter soup. he suggested that it might be good if thinned with beer. I wonder how this recipe would be with beer instead of cream... lower in fat, anyway.
best... mae at maefood.blogspot.com
What an interesting soup!
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