Serves 10-12 Recipe courtesy of King’s Arms Tavern, Colonial Williamsburg, Virginia 1. 1/4 cup unsalted butter 2. 1 medium onion, finely chopped 3. 2 celery ribs, finely chopped 4. 3 tbsp flour 5. 8 cups chicken stock 6. 2 cups smooth peanut butter 7. 1 3/4 cups light cream or half-and-half 8. 1 tsp hot pepper sauce … See more
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WEBNov 2, 2019 · Add the flour and stir for about 1 more minute. Then pour in the chicken broth and bring to a boil. Once the broth boils, remove the …
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WEBJan 2, 2020 · directions. Saute onion and celery in butter until soft. Do not brown. Stir in the flour until well blended. Add chicken broth/stock, …
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WEBNov 21, 2018 · Remove from heat. Allow the vegetable mixture to cool to a temperature that is safe to work with before proceeding to the next step. …
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WEBJul 12, 2020 · Stir in the chicken stock and bring a boil. Reduce heat and simmer 10 minutes or until thickened. Add the peanut butter and spices. …
WEBSaute onion and celery in butter until soft, but not brown. Stir in flour until well blended. Add chicken stock, stirring constantly and bring to a boil. Remove from heat and run through …
WEBDec 27, 2011 · Preparation. Using a large soup pot over medium heat, melt butter. Add onion and celery and saute until onions are clear (about 5 minutes). Stir in flour and whisk while cooking on low-medium until …
WEBReduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes. Pour into a sieve set over a large bowl and strain, pushing hard on …
WEBStrain 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. …
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WEBRecipes. Contents. Make no mistake about it, despite Georgia’s reputation as the peanut (and pecan) capital of the universe, the nuts there cannot hold a candle to the large, oily, succulent, noble goobers grown in …
WEBReduce the heat to low-medium and simmer, stirring often, until slightly reduced and thickened (15 minutes). Strain the mixture through a sieve collecting as much of the liquid and removing as much of the solid …
WEBMay 4, 2012 · 3 tbsp flour. 8 cups Chicken Stock. 2 cups smooth peanut butter. 1 3/4 cups light cream or half-and-half. 1 tsp hot pepper sauce (optional) Finely chopped salted …
WEBNov 23, 2015 · Add the flour and combine well. Over high heat, whisk in the broth a bit at a time. Bring to a boil. Transfer to a blender, food processor, or use an immersion blender …
WEBAug 31, 2023 · This peanut soup recipe is made with chicken stock, celery, onion, lemon juice, butter, and of course, peanut butter. Simmer on low heat, stirring occasionally, …
WEBMay 26, 2023 · INSTRUCTIONS. In a blender or food processor, combine 1 cup of the peanuts with 1 cup of the broth and blend until a purée forms. Add the remaining …
WEBPour into a sieve set over a large bowl and strain, pushing hard on the solids to extract as much flavor as possible. Return the liquid to the sauce pan or pot. Whisk the peanut butter and the cream into the liquid. Warm …
WEBJan 11, 2018 · Instructions. In a skillet heat the olive oil and add the onion, bay leaves, celery seed if using, and celery. Season with salt and ground black pepper and cook for five minutes or until the onion softens. Add …
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