Best Williamsburg Peanut Soup Recipes
KING'S ARMS TAVERN CREAM OF PEANUT SOUP
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.
Provided by luvinlif2k
Categories Lunch/Snacks
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Saute onion and celery in butter until soft.
- Do not brown.
- Stir in the flour until well blended.
- Add chicken broth/stock, stirring constantly and bring to a boil.
- Remove from heat.
- Puree in a food processor or blender.
- Add peanut butter and cream, stirring to blend thoroughly.
- Return to low heat and heat just until hot.
- Do not boil.
- Serve garnished with chopped peanuts.
Nutrition Facts : Calories 471.1, Fat 39.9, SaturatedFat 13.7, Cholesterol 39.9, Sodium 898.4, Carbohydrate 15.4, Fiber 3.5, Sugar 6, Protein 18.5
WILLIAMSBURG PEANUT SOUP
Make and share this Williamsburg Peanut Soup recipe from Food.com.
Provided by Brookelynne26
Categories Fruit
Time 45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Stir together the flour and water to make a paste.
- In a blender or food processor, combine 1 cup of the peanuts with 1 cup broth and blend until pureed. Add remaining nuts and 1 cup of broth and blend again until very smooth. Strain 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. Transfer vegetables to a blender or food processor add another cup of broth and puree. Scrape mixture into a large heavy saucepan over moderate heat. Add flour paste to mixture and cook, stirring, 5 minutes. Add remaining 3 cups broth, the strained peanut mixture, tomato sauce, worcestershire, and tobasco. Season with salt and pepper and stir well. Cook until soup is velvety smooth, about 5 minutes.
Nutrition Facts : Calories 296.5, Fat 24.1, SaturatedFat 3.6, Sodium 602.7, Carbohydrate 10.2, Fiber 3.5, Sugar 2.9, Protein 13.5
WILLIAMSBURG PUMPKIN SOUP
Looking for a rich recipe, have't tried this yet, but keeping it here for safe keeping. From Cooks.com
Provided by Lalalark
Categories Vegetable
Time 50m
Yield 2 1/2 cups, 2 serving(s)
Number Of Ingredients 8
Steps:
- In saucepan, cook onions in butter until tender.
- Stir in soup, pumpkin, and seasonings.
- Gradually add water.
- Heat; stir occasionally.
- Garnish with parsley.
Nutrition Facts : Calories 357.6, Fat 30.1, SaturatedFat 16.7, Cholesterol 70.1, Sodium 1786, Carbohydrate 20.4, Fiber 4, Sugar 5.7, Protein 4.5
PEANUT SOUP
Popularized in colonial Williamsburg, this simple, silky soup gets brightened up with lemon juice and served with diced green apple for a touch of tartness and red pepper flakes for heat.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h50m
Yield Serves 10 to 12
Number Of Ingredients 8
Steps:
- Heat oil in a large pot over medium. Add carrot and onion; season with salt. Cook, stirring occasionally, until vegetables are soft but have not taken on any color, about 5 minutes. Add peanuts, broth, and 3 cups water; bring to a boil. Reduce heat and simmer, uncovered, until peanuts are tender, about 1 hour, 20 minutes.
- Working in batches (do not fill jar more than halfway), puree soup in a blender until smooth, about 1 minute. (Or use an immersion blender.) Strain through a fine-mesh sieve, pressing on solids to remove as much liquid as possible. Return to pot and reheat over low, if necessary.
- Stir lemon juice into soup. Season with salt and pepper and serve, topped with apple, red-pepper flakes, and a drizzle of oil.
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