King's Arms Tavern Cream of Peanut Soup

Wescott Sharples
I like muffins. I like soup. I don't like muffin soup.
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Updated: 8/20/2020

So good and so rich, this soup is a Virginia classic.

This version of peanut soup is adapted from the King's Arms Tavern in Williamsburg. This soup is also good served ice cold.

15 min Prep: 5 min Cook: 10 min
Serves: 10 Save

Ingredients (9)

  • 1 medium onion, diced
  • 2 celery ribs, diced
  • 3 tablespoon butter
  • 3 tablespoon all-purpose flour
  • 2 quart reduced-sodium chicken broth
  • 2 cup creamy reduced-fat peanut butter
  • 3/4 teaspoon salt
  • 1 3/4 cup light cream
  • Peanuts, chopped optional

Directions

  1. Melt butter in a skillet; add onion and celery and saute until soft, but not brown. Stir in flour until well blended.
  2. Add chicken broth, stirring constantly, and bring to a boil. Reduce heat and add peanut butter, salt and cream, stirring to blend thoroughly. Do not boil. Serve garnished with peanuts.

Bloody Mary

The Bar

Unearth the bold and savory spirit of Bloody Mary. This brunch classic is a luscious blend of vodka, robust tomato juice, an enticing mix of spices, adorned with a mix of garnishes from olive and pickle to celery stalk and lemon.

Ingredients (6)

  • 1.5 oz. Smirnoff No. 21 Vodka
  • 4 oz. Tomato Juice
  • Pinch of Salt and Pepper
  • 3 dashes of Worcestershire Sauce
  • 4 dashes of Tabasco Sauce
  • Celery Stalk, Pickle, Lemon Wheel or Olives to garnish
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