Split pea soup is one of my favorites.....
But #1 is an old colonial recipe (early 1700’s)....
Cream of Peanut soup....
King’s Arms Tavern in Williamsburg Virgina has the best receipe.....Google is your friend...
My #1 fave is an old colonial recipe (early 1700’s).... Cream of Peanut soup...King’s Arms Tavern in Williamsburg Virgina has the best recipe. Here it is----a solid American recipe---peanut soup as served in Colonial Williamsburg.
Cream of Peanut Soup / King's Arms Tavern, Colonial Williamsburg, Virginia / serves 12
METHOD Sweat/soften/stir chp onion/celery, melted butter 3-4 min. Stir in flour; cook 2 min. Pour in stock, reset to high; BTB/stir constantly. Reduce/thicken/stir on med about 15 min. Sieve out solids. Return liquid to pot. Whisk in p/butter, hnh, hot sauce. Whisk/Warm on low 5 min. Do not boil.
SERVE warm garnished w/ chp peanuts.
ING 1/4 cup unsalted butter 1 medium onion, finely chopped 2 celery ribs, finely chopped 3 tbsp flour 8 cups Chicken Stock 2 cups smooth peanut butter 1 3/4 cups light cream or half-and-half 1 tsp hot pepper sauce (optional)
Split pea soup.
One ham bone left over from dinner. All of the boiled carrots left over from dinner. All of the potatoes left over from dinner. One pound of green split peas. One onion.
Put in big pot with water to cover, bring to a boil. Lower heat and cook until it thickens and all the meat has fallen off the bone, remove bone. Mush up all of the vegies, serve with bread and butter. (I use an immersion blender.)