(The Jefferson Restaurant®, Williamsburg, VA)
Janet and I were celebrating our first wedding anniversary and we happened to pick the Jefferson Restaurant® for our dinner. What a fortunate choice, for all the food was delicious. We had never eaten peanut soup but I decided to try it and Janet chose the tomato bisque. Both were superb. The waiter gave us the recipe for the peanut soup but not the tomato bisque. I want you to try the peanut soup as it very likely will taste far different to you than you might first think. It is yummy! Meanwhile, I will try to clone the tomato bisque.
Ingredients: (12 to 14 one cup servings)
1 medium onion chopped fine
1 stalk of celery chopped fine
½ cup of butter (1 stick or ¼ lb.)
1 cup of flour
2 quarts of chicken stock (broth)
2 cups of creamy peanut butter
2 cups of light or heavy cream
½ cup of chopped roasted peanuts
Sauté the onion and celery in butter. Do not brown. Add the flour and stir until well blended. Add the chicken stock, stir continually and bring to a boil. Remove soup from the heat and rub the contents through a sieve. Add the peanut butter and the cream. Stir and blend well. Return the soup to low heat and stir while heating but do not bring it to a boil. Serve the soup immediately, garnished with the chopped peanuts.
This soup may also be served ice cold.