King's arms tavern cream of peanut soup

Yield: 12 Servings

Ingredients:

1 Onion chopped
2 Celery ribs chopped
1/4 c Butter
3 tb Flour all purpose
2 qt Chicken stock
2 c Peanut butter smooth
1 3/4 c Light cream
1 Peanuts

Instructions:

chopped Servings: 12 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.