Simple & Delicious Virginia Peanut Soup.
Like so many, life for us is crazy and hectic. Let's face it, life is complicated! With the peanut harvest and fourth quarter sales, I am not sure what day of the week it is. The hubby is not getting home until after mid night some nights and I am in the office by office by 7:00 every morning. We are like two ships that pass in the night. Lucky for me, my daughter is a junior in high school and for the most part can take care of herself. Thank goodness for her driver’s license!
Like most parents, you do what you have to do. I try to work my schedule around her ballgames, as they will soon come to an end. (To tell you a small secret: I’m not ready for an empty nest, so I’m not complaining.) We do not have a lot of options for eating out living where we live and I am not large a fan of fast food. The great thing is there are so many awesome innovations with cooking and you do not have to eat out. Therefore, we choose to eat late at home rather than eat out.
Now, I know there are some of you that will debate this and that is fine! However, I believe it is better to eat something healthier and late at night than fast food at a convenient time. For example: last night we had a ballgame and got home around 9:00. We could have stopped by our local burger joint and ordered a burger, or we could have visited our only Italian restaurant for a large pizza. Instead, we chose to take a moment and choose wisely. Good food does NOT have to be complicated or expensive. Since temperatures have fallen, peanut soup with a grilled ham & cheese sandwich was perfect. Thirty-minutes and dinner was done: simple and delicious. Not everything in life must be complicated!
Happy Eating!
Cream of Peanut Soup from King's Arms Tavern, Williamsburg, Virginia
Serves 10-12
Ingredients:
¼ cup (1/2 stick) unsalted butter
1 medium onion, finely chopped
2 celery ribs, finely chopped
3 tablespoons flour
8 cups chicken stock
2 cups smooth peanut butter
1 ¾ cups light cream or half-and-half
Finely chopped salted Virginia peanuts, for garnish
Instructions:
In a large saucepan or soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring often, until softened, three-five minutes.
Stir in flour and cook two minutes longer.
Pour in the chicken stock, and increase the heat to high bringing to a boil, while stirring constantly.
Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened for about 15 minutes.
Pour into a sieve set over a large bowl and strain, while pushing hard on the solids to extract as much flavor as possible. Return the liquid to the sauce pan or pot.
Whisk the peanut butter and the cream into the liquid.
Warm over low heat, whisking often, for about five minutes. Do not boil.
Serve warm, garnished with the chopped salted Virginia peanuts.