4th of July & Cream of Peanut Soup

click on photo to enlarge!

The photo collage above is a sample of my flags of Maine photo collection. Snapping photos of the American flag has become a bit of a hobby of mine. I really think our flag is beautiful.

For those of you that don't know the history of the American flag, the stripes represent the original 13 colonies. Stars were added as states joined the Union. The location of each star also represents each state, an interesting fact that I learned a few years ago. The last star added was Hawaii in 1959!

The bottom middle photo is an original flag with 45 stars! Wouldn't I love to own that!

I thought it would be nice to add a classic American colonial recipe to celebrate Independence Day! What better way than Cream of Peanut Soup from the Kings Arms Tavern. If you've never been to Colonial Williamsburg it's a trip worth the experience. Jane Vobe opened the King’s Arms Tavern in 1772, and it became one of the town’s most genteel establishments. She once described it as a place “where the best people resorted.” Still true today! I also highly recommend making reservations.

Cream of Peanut Soup 

from Kings Arms Tavern in Colonial Williamsburg

   

photo from Colonial Williamsburg

Ingredients:

¼ cup (1/2 stick) unsalted butter
1 medium onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons flour
8 cups Chicken Stock* (or low-salt canned chicken stock)
2 cups smooth peanut butter
1 ¾ cups light cream or half-and-half
Finely chopped salted peanuts, for garnish

Instructions:

In a large saucepan or soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring often, until softened, three-five minutes.

Stir in flour and cook two minutes longer.

Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring constantly. Reduce 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 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 over low heat, whisking often, for about five minutes. Do not boil.

Serve warm, garnished with the chopped peanuts.

Enjoy!


P.S.  Check out Bee Haven Acres for wonderful recipes and fantastic Give-Aways!  Good Luck!