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Cream of Peanut Soup

This is a perfect staple recipe.

The broth adds nutrients, and the peanut butter is a great source of protein. It’s thick and hardy, and will fill you up, especially with a slice of sour dough bread.

Definitely try the Tabasco or other hot sauce to give it some heat, YUM !

It is mentioned in a few historic cookbooks, that this is one of George Washington’s favorite dishes!

Peanut Fun Facts

  • According to Colonial Williamsburg, the first commercial peanuts were not planted in Virginia until 1842.

  • According to the National Peanut Board, peanuts are not native to North America, they were introduced by Africans in the 1700s, and commercial peanut butter was introduced in 1904 at the St. Louis World’s Fair.

  • Smithsonian Magazine states the Incas have been grinding peanuts into paste since the 1600s.

Recipe

1 quart chicken soup stock 1 cup whipping cream (or 1/2 and 1/2)

2 carrots, chopped ½ cup peanuts

1 yellow onion, chopped Salt and pepper to taste

1 cup smooth peanut butter Tabasco

Place stock in 2-quart pot, add carrots and onion. Bring to a boil, turn down to a simmer. Cook covered until vegetables are tender. Puree in a food processor, (or mash with hand masher). Return to pot. Stir in remaining ingredients, bring to a simmer, serve.

Serves - 6

Mulled Cider

It is believed mulled cider became a staple of winter social gatherings in medieval Europe and by the 17th century was popular throughout the British Isles.

1 gallon cider or hard cider

9 whole allspice

9 whole cloves

2 cinnamon sticks

Pour cider into gallon pitcher and add spices. Heat a mulling in hot coals. Quench iron in cider until cider stops bubbling. Serve.

If using hard cider, mulling will caramelize sugars without evaporating much of the alcohol. Mulling hard or fresh cider with the addition of the spirits will not compromise their strength.

Add a ½ cup of sugar (or more) to a gallon of hard cider, stir until dissolved for sweeter cider