November 13, 2011

Mount Vernon Colonial Peanut and Chestnut Soup

Okay, I have to confess this is probably not the prettiest soup to look at and a first glance of the combination of ingredients will turn many people off. But trust me, this soup is really good! It's definitely different, but really good. My children love it too-the older ones affectionately call it 'George Washington's soup', (it is said that this actually was a favorite of his). My little ones, simply call it 'the peanut butter soup'. So, how in the world did this end up among my favorite recipes? We were watching a short film on Washington while visiting Mount Vernon last year. The narrator mentioned that this tasty soup is served at the inn. Well, being the overly nostalgic, history lovin', crazy cook that I am, what was I to do but to search the internet the minute we got home and make it?! Go ahead and try it, I think you'll be delightfully surprised!

1/4 cup butter
1-1/2 tablespoons flour
1 quart chicken broth
1 quart water
1 cup smooth peanut butter
1/2 cup unsalted peanuts (chopped, if desired)
1/2 cup water chestnuts, chopped
1 tablespoon Worcestershire sauce

Melt the butter in a large saucepan. Whisk in the flour to make a roux. Cook on medium heat, stirring frequently until the roux is light tan in color. Now add the broth and water; bring to a boil. Add peanut butter and worcestershire sauce; whisk until smooth. The longer it heats, the thicker it gets. Add peanuts and water chestnuts just before serving.

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