King's Arms Tavern Cream of Peanut Soup

The Williamsburg Cookbook, p. 33

1 medium onion, chopped

2 ribs of celery, chopped

¼ cup butter

3 tablespoons all-purpose flour

2 quarts chicken stock or canned chicken broth

2 cups smooth peanut butter

1 ¾ cups light cream

Peanuts, chopped

Later on you will wonder where on earth these vegetables went.

Saute onion and celery in butter until soft, but not brown.

Stir in flour until well blended.

Add chicken stock, stirring constantly, and bring to a boil.

Remove from heat and rub through a sieve.

From what I could tell by Googling, "rub through a sieve" means put it in a strainer and smoosh it down until the excess liquid is squeezed out.

Add peanut butter and cream, stirring to blend thoroughly.

Crunchy peanut butter might add more pizzazz to the soup, now that I'm thinking about it.

Return to low heat, but do not boil, and serve, garnished with peanuts.

The peanuts didn't float on top like I thought they would.

My Rating: 3/5 "This just wasn't horribly interesting. It's definitely peanutty, but there isn't much dimension to the flavor beyond that. The vegetables take a backseat to the overall blandness of everything. Maybe try it with some spices?"