| 1 | Servings: 12 |
| 2 | saute onion and celery in butter until soft, but not brown. |
| 3 | Stir in flour until well blended. |
| 4 | Add chick stock, stirring constantly, and bring to a boil. |
| 5 | Remove from heat and rub through a sieve. |
| 6 | Add peanut butter and cream, stirring to blend thoroughly. |
| 7 | Return to low heat, but do not boil, and serve, garnished with peanuts. |
| 8 | note: this soup is also good served ice cold. |
| 9 | this is as served at the king"s arms tavern in colonial williamsburg, virginia. |
| 10 | "peanuts (ground nuts) are from brazil that sailed with the portuguese explorers to africa and back to the americas with the negro. |
| 11 | In 1794, thomas jefferson recorded the yield of sixty-five peanut hills at monticello. |
| 12 | The cultivation of peanuts increased in the south in the nineteenth century, but it was not until after the civil war that they gained national acceptance." |
| 13 | from the williamsburg cookbook. |
