|2||Celery ribs, chopped|
|3 tablespoons||Flour, all purpose|
|2 quarts||Chicken stock|
|2 cups||Peanut butter, smooth|
|1¾ cup||Light cream|
Saute onion and celery in butter until soft, but not brown. Stir in flour until well blended. Add chick stock, stirring constantly, and bring to a boil. Remove from heat and rub through a sieve. Add peanut butter and cream, stirring to blend thoroughly. Return to low heat, but do not boil, and serve, garnished with peanuts.
Note: This soup is also good served ice cold.
This is as served at the King's Arms Tavern in Colonial Williamsburg, Virginia.
"Peanuts (ground nuts) are from Brazil that sailed with the Portuguese explorers to Africa and back to the Americas with the Negro. In 1794, Thomas Jefferson recorded the yield of sixty-five peanut hills at Monticello. The cultivation of peanuts increased in the South in the nineteenth century, but it was not until after the Civil War that they gained national acceptance."
From the Williamsburg Cookbook.
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