Virginia Peanut Soup - ? & ☺♥

Janet and I were celebrating a 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

Directions:

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.