Best Williamsburg Peanut Soup Recipes

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VIRGINIA PEANUT SOUP



Virginia Peanut Soup image

Rich, creamy and smooth, this Virginia Peanut Soup is the old-fashioned recipe made famous at the taverns in Colonial Williamsburg.

Provided by Blair Lonergan

Categories     Lunch or Dinner

Time 55m

Number Of Ingredients 8

¼ cup butter
1 medium onion, chopped
2 ribs celery, chopped
¼ cup all-purpose flour
8 cups chicken broth
2 cups smooth peanut butter ((use a jar of store-bought peanut butter, or see note below to make your own natural peanut butter))
1 ¾ cups light cream
Garnish: chopped roasted salted peanuts, chopped fresh parsley; sliced green onion

Steps:

  • Melt butter in a large Dutch oven or soup pot over medium-high heat. Add onion and celery and sauté until soft, but not brown (about 5-7 minutes). Stir in flour until well blended, about 1 minute.
  • Add chicken broth, stirring constantly, and bring to a boil. Reduce heat to low and simmer broth uncovered for about 10 minutes (to allow the broth to thicken slightly). Remove from heat and puree with a hand-held stick blender, in a food processor, or in batches in a regular blender.
  • Add peanut butter and cream, stirring to combine. Heat over low heat, just until warmed through and peanut butter is melted (do not boil). Ladle into individual bowls and garnish with chopped peanuts, parsley and/or sliced green onion.

Nutrition Facts : ServingSize 1 cup, Calories 409.7 kcal, Carbohydrate 15.4 g, Protein 11.2 g, Fat 36.3 g, SaturatedFat 13.1 g, Cholesterol 52.5 mg, Sodium 875.4 mg, Fiber 3.1 g, Sugar 6.2 g, UnsaturatedFat 5.9 g

KING'S ARMS TAVERN CREAM OF PEANUT SOUP



King's Arms Tavern Cream of Peanut Soup image

This recipe is our favorite from The Williamsburg Cookbook. We had to buy the cookbook after having this at the King's Arms Tavern in Colonial Williamsburg. It is quite tasty served hot with toasted breadsticks (see recipe titled "Colonial Soup-Servers") This soup can be served hot or cold. It is even good re-heated.

Provided by luvinlif2k

Categories     Lunch/Snacks

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 8

1 medium onion, chopped
2 stalks celery, chopped
1/4 cup butter
3 tablespoons all-purpose flour
2 quarts chicken broth or 2 quarts chicken stock
2 cups smooth peanut butter
1 3/4 cups light cream
peanuts, chopped

Steps:

  • Saute onion and celery in butter until soft.
  • Do not brown.
  • Stir in the flour until well blended.
  • Add chicken broth/stock, stirring constantly and bring to a boil.
  • Remove from heat.
  • Puree in a food processor or blender.
  • Add peanut butter and cream, stirring to blend thoroughly.
  • Return to low heat and heat just until hot.
  • Do not boil.
  • Serve garnished with chopped peanuts.

Nutrition Facts : Calories 471.1, Fat 39.9, SaturatedFat 13.7, Cholesterol 39.9, Sodium 898.4, Carbohydrate 15.4, Fiber 3.5, Sugar 6, Protein 18.5

KING'S ARMS TAVERN CREAM OF PEANUT SOUP RECIPE



King's Arms Tavern Cream Of Peanut Soup Recipe image

Provided by raklisa2020

Number Of Ingredients 8

1 Onion, chopped
2 Celery ribs, chopped
1/4 c vegan Butter
3 tbsp Flour, all purpose
2 qt veggie stock
2 c Peanut butter, smooth
1 3/4 c soy creamer
1 Peanuts, chopped

Steps:

  • Saute onion and celery in butter until soft, but not brown. Stir in flour until well blended. Add veggie stock, stirring constantly, and bring to a boil. Remove from heat and rub through a sieve. Add peanut butter and creamer, 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.

WILLIAMSBURG PEANUT SOUP



Williamsburg Peanut Soup image

Make and share this Williamsburg Peanut Soup recipe from Food.com.

Provided by Brookelynne26

Categories     Fruit

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons all-purpose flour
2 tablespoons cold water
2 cups roasted virgina peanuts
6 cups chicken broth
3 tablespoons peanut oil
1 medium onion, chopped
2 celery ribs, chopped including leaves
2 garlic cloves, chopped
1 tablespoon canned tomato sauce
1/2 teaspoon Worcestershire sauce
5 drops Tabasco sauce
salt and pepper

Steps:

  • Stir together the flour and water to make a paste.
  • In a blender or food processor, combine 1 cup of the peanuts with 1 cup broth and blend until pureed. Add remaining nuts and 1 cup of broth and blend again until very smooth. Strain mixture through a fine sieve into a bowl and set aside.
  • In a medium skillet, heat oil over moderately low heat. Add onion, celery, and garlic to pan and saute for 5 minutes. Transfer vegetables to a blender or food processor add another cup of broth and puree. Scrape mixture into a large heavy saucepan over moderate heat. Add flour paste to mixture and cook, stirring, 5 minutes. Add remaining 3 cups broth, the strained peanut mixture, tomato sauce, worcestershire, and tobasco. Season with salt and pepper and stir well. Cook until soup is velvety smooth, about 5 minutes.

Nutrition Facts : Calories 296.5, Fat 24.1, SaturatedFat 3.6, Sodium 602.7, Carbohydrate 10.2, Fiber 3.5, Sugar 2.9, Protein 13.5

COLONIAL INN PEANUT SOUP (VIRGINIA PEANUT SOUP)



Colonial Inn Peanut Soup (Virginia Peanut Soup) image

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.

Provided by HisPixie

Categories     < 60 Mins

Time 40m

Yield 10 serving(s)

Number Of Ingredients 8

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

Steps:

  • Melt the butter in a deep pan. Add onions and celery and saute.
  • Add flour to pan and stir until blended. Add stock, stirring until boiling.
  • Remove from heat and allow to cool for 30 minutes.
  • In a blender or food processor, puree chicken stock mixture (or use immersion blender in pan); return to pan.
  • Blend in peanut butter and cream.
  • Garnish with chopped peanuts.

Nutrition Facts : Calories 733.4, Fat 61.2, SaturatedFat 19.5, Cholesterol 61.8, Sodium 608.2, Carbohydrate 27.9, Fiber 6.1, Sugar 10.1, Protein 27.2

VIRGINIA PEANUT SOUP



Virginia Peanut Soup image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

2 tablespoons butter
1 medium onion, chopped
6 cups chicken stock
2 tablespoons all-purpose flour
1 cup heavy cream
1 1/2 cups natural peanut butter
2 teaspoons hot sauce
2 limes, juiced
2 tablespoons chopped peanuts
2 scallions, chopped

Steps:

  • Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.

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