This delicious soup recipe comes from The King’s Arms Tavern in Colonial Williamsburg. I’ve enjoyed this soup at the tavern on each of my visits there and it is a staple at Thanksgiving. The soup is excellent on its’ own but made even better by dipping a sippit (toasted piece of Sally Lunn bread).

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 (I use 8 tsp Better than Bouillon Chicken Base + 8 cups of water)
2 cups smooth peanut butter (I use JIF Natural)
1 ¾ cups half-and-half
Finely chopped salted peanuts, for garnish (optional)

directions

1. In a large stock pot over medium heat, melt the butter. Add the onion and celery and cook, stirring often, until softened, three-five minutes.
2. Stir in flour and cook two minutes longer.
3. Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring constantly. Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes.
4. Working in batches, puree the liquid and vegetables using a Vitamix. Pour the puree into a clean large pot and warm on low heat. Add the peanut butter and half-and-half. Whisk often until incorporated, do not boil.

serving instructions

Serve warm, garnished with the chopped peanuts and toasted Sally Lunn sippits on the side.

Making ahead: Let the soup cool and transfer to a storage container. I prefer a gallon size pitcher with a lid. To reheat, place in a crockpot on low. Once it is warmed through, reduce to the warm setting.

notes

I ALWAYS double this recipe because I make it for a large crowd.

Make vegetarian: Substitute vegetable base for the chicken base, it tastes so similar!