Virginia Peanut and Country Ham Soup
6 cups of chicken stock
½ cup finely diced celery
½ cup diced onion
6 tablespoons butter
5 tablespoons flour
1 cup creamy peanut butter
¼ cup shredded country ham (about ¼ pound)
1 tablespoon white pepper
½ cup whole milk
In a saucepan heat the chicken stock, celery and onions to a low boil. In a separate saucepan, melt the butter and flour. Stir and cook over a low heat until the roux is smooth. Add the cooked roux to the low boiling chicken stock and increase the heat to medium-high. Stir the thickening stock until it reaches a low boil and turn heat off. Next, add the peanut butter, shredded ham, white pepper and milk. Stir until the peanut butter is dissolved and the ham is dispersed throughout the soup. Taste to see if enough salt and pepper has been added. Re-adjust if needed.
A great garnish is chopped peanuts. An accomplishment of ham biscuits and apple fritters is very Virginia.
Measuring spoons and cup, cutting board and chefs knife, two saucepans wire whisk and rubber spatula.