Williamsburg Cream of Peanut

Name: Williamsburg Cream of Peanut
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Southern
Ingredients: 4 Lg Onions, Chopped; 8 Ribs Celery, Chopped; 1/2 Pounds Butter; 3/4 Cup Flour; 1 1/2 Gal Water; 1/3 Cup Chicken Base; 1 1/2 Tablespoon Mr Jims Season All; 5 Pounds Creamy Peanut Butter; 2 Quarts Half N Half; 2 Teaspoon Tabasco

A colonial Virginia-style cream of peanut soup made by sautéing onion and celery, building a roux, and simmering with chicken base, creamy peanut butter, and half-and-half until velvety, finished with a dash of Tabasco.

📝 Notes: 08/28/2019 - increased water, tabasco & chicken base in recipe.

⏱ Prep 20m🔥 Cook 30m🕒 Total 50m🍽 4 servings

#premium#miz kathi's cotillion recipes#soup

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Ingredients

4Lg Onions, Chopped
8 RibsCelery, Chopped
1/2 PoundsButter
3/4 CupFlour
1 1/2 GalWater
1/3 CupChicken Base
1 1/2 TablespoonMr Jims Season All
5 PoundsCreamy Peanut Butter
2 QuartsHalf N Half
2 TeaspoonTabasco

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Method

1
In a large stockpot, melt the butter over medium heat. Add the chopped onion and celery and sauté for 6-8 minutes, until softened and translucent.
2
Sprinkle the flour over the vegetables and stir constantly for 2-3 minutes to cook out the raw flour taste and form a light roux.
3
Gradually whisk in the water, followed by the chicken base and Mr. Jim's Season All, whisking until the roux is fully dissolved and no lumps remain.
4
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent scorching on the bottom.
5
Reduce the heat to low and whisk in the peanut butter until completely smooth and incorporated.
6
Stir in the half-and-half and Tabasco, then let the soup simmer gently on low heat for 10-15 minutes, stirring often, until velvety and heated through — do not let it boil hard once the dairy is added, or it may separate.
7
Taste and adjust seasoning, then ladle into bowls and garnish with chopped peanuts and sliced green onion before serving.