Kings Soup Recipes

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KING'S ARMS TAVERN CREAM OF PEANUT SOUP

This recipe is our favorite from The Williamsburg Cookbook. We had to buy the cookbook after having this at the King's Arms Tavern in Colonial Williamsburg. It is quite tasty served hot with toasted breadsticks (see recipe titled "Colonial Soup-Servers") This soup can be served hot or cold. It is even good re-heated.

Provided by luvinlif2k

Categories     Lunch/Snacks

Time 1h30m

Yield 10-12 serving(s)

Number Of Ingredients 8



King's Arms Tavern Cream of Peanut Soup image

Steps:

  • Saute onion and celery in butter until soft.
  • Do not brown.
  • Stir in the flour until well blended.
  • Add chicken broth/stock, stirring constantly and bring to a boil.
  • Remove from heat.
  • Puree in a food processor or blender.
  • Add peanut butter and cream, stirring to blend thoroughly.
  • Return to low heat and heat just until hot.
  • Do not boil.
  • Serve garnished with chopped peanuts.

Nutrition Facts : Calories 471.1, Fat 39.9, SaturatedFat 13.7, Cholesterol 39.9, Sodium 898.4, Carbohydrate 15.4, Fiber 3.5, Sugar 6, Protein 18.5

1 medium onion, chopped
2 stalks celery, chopped
1/4 cup butter
3 tablespoons all-purpose flour
2 quarts chicken broth or 2 quarts chicken stock
2 cups smooth peanut butter
1 3/4 cups light cream
peanuts, chopped

KING'S SOUP

From a recipe book on 18th century frontier outpost recipes - this was most popular before the War of Independence and fell out of favor due to the name around then.

Provided by Nyteglori

Categories     Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5



King's Soup image

Steps:

  • Slice onions, add milk and butter. Salt and bring to a boil.
  • Cook slowly until onions are tender.
  • Beat egg yolk in a small bowl and add a small amount of hot soup, beating as you add it.
  • Pour mixture back into pot and cook a little longer.
  • Serve with cornbread.

Nutrition Facts : Calories 225.4, Fat 12.9, SaturatedFat 7.8, Cholesterol 89, Sodium 144.1, Carbohydrate 19.1, Fiber 1.1, Sugar 3.2, Protein 9.3

2 large onions
1 quart milk
1 tablespoon butter
salt
1 egg yolk

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