Williamsburg Peanut Soup Recipes

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

Ingredients

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

PEANUT SOUP

Peanut Soup image

Popularized in colonial Williamsburg, this simple, silky soup gets brightened up with lemon juice and served with diced green apple for a touch of tartness and red pepper flakes for heat.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h50m

Yield Serves 10 to 12

Number Of Ingredients 8

Ingredients

1 tablespoon extra-virgin olive oil, plus more for drizzling
1 medium carrot, peeled and coarsely chopped (1/2 cup)
1 medium onion, chopped (1 1/2 cups)
Coarse salt and freshly ground pepper
4 cups unsalted roasted peanuts
8 cups low-sodium chicken broth
3 tablespoons fresh lemon juice
Diced Granny Smith apple and red-pepper flakes, for serving

Steps:

Heat oil in a large pot over medium. Add carrot and onion; season with salt. Cook, stirring occasionally, until vegetables are soft but have not taken on any color, about 5 minutes. Add peanuts, broth, and 3 cups water; bring to a boil. Reduce heat and simmer, uncovered, until peanuts are tender, about 1 hour, 20 minutes.
Working in batches (do not fill jar more than halfway), puree soup in a blender until smooth, about 1 minute. (Or use an immersion blender.) Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible. Return to pot and reheat over low, if necessary.
Stir lemon juice into soup. Season with salt and pepper and serve, topped with apple, red-pepper flakes, and a drizzle of oil.

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

Ingredients

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

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