Williamsburg King's Arms Tavern Cream of Peanut Soup



1 medium onion, chopped

2 ribs celery, chopped

1/4 cup butter

3 Tbsp all-purpose flour

2 quarts chicken stock or chicken broth

2 cups smooth peanut butter

1 3/4 cup light cream

peanuts, chopped


Patriot: Daniel Denison
Location : New York (this soup was served wherever the colonists cold get peanuts during the war but more traditionally served in Virginia.)
Time period:1717
Remarks: I need to do some serious research on Daniel Denison. I know that we have common ancestry in Mystic Connecticut going back to the Denison Homestead est. 1717.(I am a lifelong member of the Denison Society) and then to Wm. Brewster who was on the Mayflower.


Saute the onion and celery in the butter until soft but not brown. Stir in the flour until well blended. Add the chicken stock, stirring constantly, and bring to a boil. Remove from the heat and rub through a sieve. Add the peanut butter and cream, stirring to blend thoroughly. Return to low heat and heat until just hot but do not boil. Serve, garnished with chopped peanuts.
Note: This soup is also good served ice cold.