I would be terribly remiss if I didn’t serve up an extra special peanut butter recipe this month. With winter nipping at our heels and holiday stress rearing its ugly head, only one thing will do: SOUP! Hearty, comforting peanut soup!
I had my first bowl of peanut soup at King’s Arms Tavern in Colonial Williamsburg back in the early 80’s. For our first Christmas in Virginia, it was positively magical savoring spoonfuls of rich creamy broth in a firelit 18th century dining room. I remember thinking it was odd to have soup made from peanuts, then being pleasantly surprised at the marvelous flavor.
I just learned this Southern favorite probably wouldn’t have been on the menu back in the 18th century. Peanut soups, mushes and stews were likely part of the slave diet, but peanuts would not gain national acceptance as something more than animal feed or simple fare until after the Civil War. Still, Jefferson did raise peanuts at Monticello, and Washington liked peanut soup enough to eat it daily as a first course.
The earliest peanut soups prepared in this country were probably more stew-like; slave recipes may have been styled after tomato-based soups popular in central Africa or a Sudanese soup made with lamb bones, garlic and rice. Sarah Rutledge’s version (Carolina Housewife, 1847) included oysters.
Today’s menu features four good-looking but sticky poets:
Jama's Alphabet Soup 