About Me

I have been cooking my way through life for over 50 years, beginning with mud pies as a child. I've turned a corner now and feel a Renaissance in my life. Recipes and Random Thoughts is my personal spin in a blog about how to prepare good food and how it prepares you for life. I want to share with you, honest to goodness food punctuated with perspective from the special memories and moments that have marked my journey.

Sunday, October 18, 2015

King's Arms Tavern Cream of Peanut Soup

We made a trip to Williamsburg, Virginia last June.  I hadn't been there since we toured with our children years ago but I certainly remembered the food.  The best crab cakes I've ever had and other delicacies as well. This visit, the surprise was cream of peanut soup served as a starter at the King's Arms Tavern.  It is different and well worth trying. When I made up a batch for this blog post, my husband said, "I'd forgotten how good this was."

Now, we are into Fall with Halloween and Thanksgiving approaching and I think this is an ideal soup when the air is crisp and the mood is cosy.  Be sure to use a good quality natural, smooth peanut butter, not the kind with added sweetener.  I think I'll be serving this as a starter for our Thanksgiving meal.

1 medium onion, chopped
2 ribs of celery, chopped
1/4 cup butter
1/3 cup all-purpose flour
2 quarts chicken stock
2 cups smooth peanut butter
1 3/4 cup light cream

Saute' onion and celery in butter until soft, but not brown.  Stir in flour until well blended.  Add chicken stock slowly, stirring constantly, and bring to a boil.  Remove from heat and transfer to a food processor or blender and process until smooth.  Back of the stove, add peanut butter and cream, stirring to blend thoroughly.  Return to low heat, but do not boil and serve garnished with peanuts.

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