1 med. onion, chopped
2 ribs of celery, chopped
1/4 c. butter
3 tbsp. all-purpose flour
2 qts. chicken stock or canned chicken broth
2 c. smooth peanut butter
1 3/4 c. light cream
Peanuts, chopped
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.
That is pretty much Exactly the recipe that the Post published; except that instead of the Peanut Butter, it used 2 cups of peanuts, soaked for 4 hours or overnight.
I don’t think that grinding peanuts into butter was a very labor/cost effective way of doing things, in Colonial days.
But if you soak them overnight, and then cook them, they become soft enough that you could pound them in a mortar (in the old days) or run them through the food processor, today.
I was just impressed with this soup (and Soup is one of my favorite things to cook.)
-JT