1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (315g) Recipe makes 10 servings
Calories 470
Calories from Fat 358		(76%)
Amount Per Serving		%DV
	Total Fat 39.9g	61%
	Saturated Fat 13.6g	67%
	Monounsaturated Fat 16.2g
	Polyunsaturated Fat 7.9g
	Trans Fat 0.0g
Cholesterol 39mg		13%
Sodium 903mg		37%
Potassium 591mg		16%
Total Carbohydrate 15.4g		5%
	Dietary Fiber 3.4g	13%
	Sugars 6.0g
Protein 18.4g		36%
detailed view... how is this calculated?

people who like this recipe also like:

Shrimp or Scallops in Garlic Butter

By: Kozmic Blues

King's Arms Tavern Cream of Peanut Soup

Recipe #46837 | 1½ hours | 30 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: luvinlif2k
Nov 19, 2002

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.

SERVES 10 -12 (change servings and units)

Ingredients

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

Directions

1
Saute onion and celery in butter until soft.
2
Do not brown.
3
Stir in the flour until well blended.
4
Add chicken broth/stock, stirring constantly and bring to a boil.
5
Remove from heat.
6
Puree in a food processor or blender.
7
Add peanut butter and cream, stirring to blend thoroughly.
8
Return to low heat and heat just until hot.
9
Do not boil.
10
Serve garnished with chopped peanuts.

Questions about this recipe?

Featured Reviews for This Recipe

From: noisette

On Nov 12, 2009

i expected this soup to have an overpowering peanut butter taste, but not at all! just rich, creamy, and satisfying - perfect for a cold night! i saw another peanut soup recipe on this site where a reviewer suggested the addition of cumin - i tried this and thought it really enhanced the flavors nicely, so give it a try!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: The Mad Slovak

On Sep 27, 2007

Sounds icky ... Tastes wonderful! My wife is vegetarian, so I used vegetable broth instead of chicken broth. The broth melds perfectly with the peanut buttter so one doesn't overpower the other. I made it for her since she had it this summer at the King's Arms. Check out the Sally Lunn Bread recipe also!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #1015606

On Nov 8, 2008

I love peanut soup and I've had it at King's Arms Tavern. This recipe is good but it makes a ton. I suggest putting in only 1 quart of chicken broth and adding more, a little at a time, if you need to. I added more peanut butter to give it the consistency I like it. I put it through the blender a second time and then cooked it down. this made it really smooth and thickened it up. Great with breadsticks or croutons and a glass of red wine on a cold winter's night. Filling!

1 person found this review helpful

Was this review helpful to you? YES | NO

From: KeleKooks

On Apr 6, 2008

Wow, this is fantastic soup. Very unique indeed. Very satisfying. I used regular skim milk for the cream, olive oil for the butter and veggie stock for the chicken stock.A real treat for a meal! A lifelong keeper!!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 7 reviews