Peanut Soup
This cream of peanut soup is a Southern classic. We’ve also provided a spicy African peanut soup as another perspective. Photo courtesy King’s Arm Tavern.



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April 2010
Last Updated April 2013

Product Reviews / Main Nibbles / Soups & Stocks

Recipe: Traditional Creamy Peanut Soup From Colonial Williamsburg

Love Peanut Butter? You’ll Love This Peanut Butter Soup

Also see this recipe for Senegalese Peanut Soup



Peanut soup was popular in Colonial days, and can still be found on some Southern menus. If you visit Colonial Williamsburg, you can order it at the King’s Arms Tavern (where they also make their Cream of Peanut Soup with peanut butter) and other on-site restaurants. It’s delicious.

In Africa, peanuts are called pinder and goober, words that crossed the Atlantic. Both Thomas Jefferson and George Washington called peanuts “peendar” and “pindars.” Southern Colonials planted peanuts as fodder for pigs, and their slaves used the peanut to make peanut pie and peanut soup.

The word goober came into fashion in the 19th century, and the Civil War song “Eating Goober Peas” was published attributed to the composer and lyricist, A. Pindar and P. Nutt.

Want to try more Colonial recipes? Pick up the Colonial Williamsburg Tavern Cookbook.

For more varieties of peanut soup, see:

Cook up a Colonial storm with this cookbook .


  • ¼ cup (1/2 stick) unsalted butter
  • 1 medium onion, finely chopped
  • 2 celery ribs, finely chopped
  • 3 tablespoons flour
  • 8 cups chicken stock (or low-salt canned chicken stock)
  • 2 cups smooth peanut butter
  • 1 ¾ cups light cream or half-and-half
  • Finely chopped salted peanuts, for garnish


  1. In a large saucepan or soup pot over medium heat, melt the butter. Add the onion and celery and cook, stirring often, until softened, three-five minutes.
  2. Stir in flour and cook two minutes longer.
  3. Pour in the chicken stock, increase the heat to high, and bring to a boil, stirring constantly. Reduce the heat to medium and cook, stirring often, until slightly reduced and thickened, about 15 minutes.
  4. Pour into a sieve set over a large bowl and strain, pushing hard on the solids to extract as much flavor as possible. Return the liquid to the sauce pan or pot.
  5. Whisk the peanut butter and the cream into the liquid. Warm over low heat, whisking often, for about five minutes. Do not boil.
  6. Serve warm, garnished with the chopped peanuts.


Recipe © King’s Arm Tavern. All rights reserved. Other material