Have you ever thought about serving soup to start off your Thanksgiving Feast? You are probably thinking, “I have enough food and you want me to serve soup too?” Last Thanksgiving we treated our guests to a Virginia specialty: Cream of Peanut Soup. Now wait, don’t start gagging, this savory soup possesses a great depth of flavor and is a nice compliment to the Thanksgiving Feast. It is not that hard to make and just a little per guest really gets them in the mood for the rest of the meal. I think they will be impressed.
Cream of Peanut Soup– adapted from the William and Mary Cookbook
1 medium sweet onion, chopped
2 ribs celery, chopped
1/4 cup butter
3 T. flour
2 quarts good quality chicken broth, I use Trader Joe’s
2 cups smooth peanut butter, I use natural
1 3/4 cups light cream
peanuts, chopped for garnish
Saute onion and celery in butter until soft, but not brown. Stir in four until well blended. Add chicken broth, stirring constantly, and bring to a boil. Remove from heat and rub through a sieve or process it with an immersion blender. Add peanut butter and cream, stirring to blend thoroughly. Return to low heat, but do not boil, and serve, garnished with peanuts. I used Old Bay seasoned peanuts for a kick! Makes about 3 quarts.
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More Thanksgiving Recipes to come next week.
Have a great weekend.