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.

Bourbon Eggnog

The Bar

Ingredients (5)

  • 1 oz. Bulleit Bourbon
  • 4 oz. Eggnog, Chilled
  • 1/8 tsp. Ground Nutmeg
  • Chocolate Orange Stick Garnish (Optional)
  • Dash of Ground Nutmeg Garnish
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