Friday, June 22, 2018

Virginia Peanut Soup (1960)

  • 3 cups chicken broth
  • 1 cup peanut butter
  • 1-1/3 cup cream or 1 13-oz can evaporated milk
  • 1/8 tspn celery salt
  • 1/8 tspn onion salt
  • 1/8 tspn sugar
  • Chopped peanuts
Heat chicken broth to boiling. Add peanut butter, stirring until smooth. 

Season to taste with celery salt and onion salt. Add sugar. Stir in cream or evaporated milk.  Heat, but do not boil. Top with chopped peanuts.  Makes 6 servings.

More "Lost" Peanut Recipes
Peanut Butter Wafers (1934)
Peanut Cake (1911)

(Origin - "Recipes from Great American Inns" published by Benson & Hedges, 1981. This recipe is from the Wayside Inn in Middleton, Virginia, established in 1797. This recipe is one of their famed specialty dishes.) 

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