Friday, November 30, 2012

Peanut Soup...

On Thanksgiving this year, we started what we expect will become a favorite tradition: peanut soup! Peanut Soup is as much a classic southern American food as pasties are British and we think it tastes a thousand times better. :o)

Some say George Washington and Thomas Jefferson ate it daily, and others insist it nourished the Confederate army till Sherman discovered it and won the war. In any case, this food is an aesthetic custom that figures in the story of a nation over two centuries old; a nation founded on the principles of Christian liberty and justice for which we are forever grateful. As we relish the peculiar taste of savory peanuts enjoyed since the days of our founding fathers, we call to mind God's faithfulness in preserving His people and once again thank Him for His bountiful providence.

Our family first tasted peanut soup in 1999, when we visited Kings Arms Tavern in Williamsburg, VA. We have dreamed ever since of incorporating it in our Thanksgiving Feast. Thanks to several online sources, (particularly this one) we arrived at a recipe that satisfied our expectations.

In the first place, it was necessary to acquire quality ingredients, particularly peanuts and peanut butter. I used roasted and salted Virginia peanuts and smooth natural peanut butter made from 90% peanuts preserved with just a bit of sugar, salt and palm oil.

Chop 3 cups of peanuts and 2 onions and saute them in 1/2 cup of butter till soft.

Chicken Stock boiling down for extra flavor...
Add 3 1/2 cups heavy cream and bring to a boil adding 3/8 cup of flour and whisking till blended.

Add 16 cups of chicken stock (I used a combination of skimmed drippings and broth from when we cook our chickens) and puree the mixture in a blender.

Stir in 2 cups of peanut butter and heat thoroughly but do not boil.

We served it hot (though I have heard it can also be served cold) in small servings as part of our first course.

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