Mount Vernon Peanut Soup Recipes

BAKED BREAD PUDDING

Baked Bread Pudding image

Provided by George Washington's Mount Vernon

Yield Serves 6 to 8

Number Of Ingredients 12

Ingredients

2 cups half-and-half
3 sticks cinnamon, broken into pieces
3 teaspoons finely grated lemon zest
1/4 cup unsalted butter, softened
4 cups breadcrumbs (grated from stale bread)
1/2 cup currants
1/2 cup sugar
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 large eggs, lightly beaten
Boiled Custard or Fairy Butter for serving (optional)

Steps:

1. Preheat the oven to 350°F. Butter a 1 1/2- to 2-quart baking dish. 2. In a saucepan, combine the half-and-half with the cinnamon sticks and lemon zest. Scald (bring just below the boil) over medium heat, whisking constantly. Do not let the milk boil. Remove from the heat, stir in the butter, and set aside to cool to room temperature. Stir occasionally. 3. Combine the breadcrumbs with the currants in a large bowl. Add the sugar, salt, nutmeg, and ginger and combine well. 4. When the milk has cooled, strain and discard the cinnamon sticks. Whisk in the eggs. Pour into the breadcrumb mixture, and combine thoroughly. 5. Pour into the prepared baking dish and bake for 45 to 60 minutes, or until a knife inserted in the center comes out clean. Set aside to cool to room temperature before serving. 6. Serve slices of the bread pudding with Boiled Custard or Fairy Butter, if desired.

VIRGINIA PEANUT SOUP

Virginia Peanut Soup image

Provided by Food Network

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

2 tablespoons butter
1 medium onion, chopped
6 cups chicken stock
2 tablespoons all-purpose flour
1 cup heavy cream
1 1/2 cups natural peanut butter
2 teaspoons hot sauce
2 limes, juiced
2 tablespoons chopped peanuts
2 scallions, chopped

Steps:

Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.

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