Colonial Inn Peanut Soup (Virginia Peanut Soup) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 10 |
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I found this recipe in a book entitled Historic Virginia Inns: A Cook's Tour which was on the bookshelf of a Victorian mansion bed & breakfast in Meyersdale, PA (published 1986). It was submitted by the Colonial Inn in Virginia. Ingredients:
1/2 cup butter |
2 onions, small, chopped |
2 celery ribs, chopped |
3 1/2 tablespoons flour |
2 quarts chicken stock |
2 cups peanut butter |
2 cups light cream (half n half) |
2 cups peanuts, roasted, chopped |
Directions:
1. Melt the butter in a deep pan. Add onions and celery and saute.
2. Add flour to pan and stir until blended. Add stock, stirring until boiling.
3. Remove from heat and allow to cool for 30 minutes.
4. In a blender or food processor, puree chicken stock mixture (or use immersion blender in pan); return to pan.
5. Blend in peanut butter and cream.
6. Garnish with chopped peanuts.
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