Kings Arms Tavern Cream of Peanut Soup

Cream of peanut soup is Virginia tavern fare with roots going back to the 18th century. The Kings Arms Tavern version from Colonial Williamsburg is the one most folks know, a smooth, surprisingly savory bowl built on chicken broth, smooth peanut butter and a splash of cream.

The technique is essentially a French béchamel pivot: butter and flour form a roux, the broth gets whisked in to make a velouté, and only then does the peanut butter join the party. Blending after the broth comes to a boil is what gives the soup its signature satin texture, dissolving the celery and onion into the body of the soup rather than leaving them as bits.

Keep the soup off the boil once the cream goes in. Dairy and peanut butter both have a tendency to break or scorch over high heat, and a peanut soup that’s separated tastes a lot less elegant than one that’s silky.

The chopped peanut garnish is the crunch the smooth soup needs. Don’t skip it. A scatter of chopped salted Virginia peanuts brings back the texture and reminds the bowl what it’s actually made of.

Pro Tips

• Use a smooth, natural peanut butter for the cleanest flavor, but stir in well before adding so it doesn’t clump.
• Sweat the onion and celery slowly. Browning makes the soup taste burnt, not nutty.
• For a thinner soup, add an extra ½ cup broth. For a richer version, swap half-and-half for heavy cream.
• Best the day it’s made, but keeps overnight in the fridge. Reheat gently, never boil.

Variations

• Stir in a teaspoon of sherry just before serving for the traditional Williamsburg finish.
• Add a pinch of cayenne or a swirl of chili oil for a Thai-style peanut soup twist.
• Garnish with crumbled bacon along with the peanuts for a smoky Southern variation.