King’s Arms Tavern Cream of Peanut Soup

King’s Arms Tavern, Williamsburg, VA

Serves 10 – 12

1 medium onion, chopped

2 ribs of celery, chopped

¼ cup butter

3 tablespoons all-purpose flour

2 quarts chicken stock or chicken broth

2 cups smooth peanut butter

1 ¾ cups light cream

Peanuts, chopped

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.