Ye Olde Goober Soup

In honor of Presidents' Day and upcoming George Washington's Birthday, I had a Mount Vernon-inspired "Dinner Night." Here's the menu:

I started my menu with the traditional Colonial recipe, from Mount Vernon (George Washington's home), for "Virginia Peanut and Chestnut Soup." When Africans were brought to North America as slaves, peanuts came with them. Slaves planted peanuts throughout the southern United States. The word "goober" comes from the Congo name for peanuts - "nguba." This soup is surprisingly tasty, but is a little thin for my taste, so next time I will add 1/4 cup flour for the roux, as opposed to the 1 tablespoon called for by the traditional recipe. Either way, it's goober good!

Virginia Peanut and Chestnut Soup

Ingredients:

1 medium onion, chopped

1/4 cup butter

1 tablespoon flour (I recommend 1/4 cup.)

2 quarts chicken broth

1 cup smooth peanut butter

1 tablespoon Worcestershire sauce

1/2 cup peanuts, chopped (for garnish)

1/2 cup water chestnuts, chopped (for garnish)

Directions:

In a soup pot, saute the onion in the butter over medium heat, until translucent, approximately 5 minutes. Stir in the flour and cook for 1 minute. Whisk in the chicken broth and bring to a boil. Remove from the heat and strain. Return the liquid to the pot and stir in the peanut butter and Worcestershire sauce. Hold on low heat until ready to serve. Garnish each serving with the chopped peanuts and water chestnuts.