Peanut soup #1

Yield: 4 Servings

Measure Ingredient
3 cups Chicken soup stock (see recipe) or canned chicken broth
1 Yellow onion; peeled, chopped
2 Carrots; unpeeled, sliced
¼ cup Uncooked rice
½ teaspoon Salt
⅛ teaspoon Cayenne pepper or more; to taste
½ cup Peanut butter

This recipe is to be found in cookbooks from all over the country . . .

and since about 1850. When you tell your kids that you are making peanut-butter soup, get ready for some wisecracks . . . and make plenty since they will love it.

In a 2-quart covered saucepan simmer the chicken stock, onion, and carrots, covered, for 30 minutes. Pur‚e all in a food blender or food processor and return to the pan. Add the rice, salt, and cayenne pepper; cover and simmer for an additional 20 minutes, or until the rice is tender.

Stir in the peanut butter and serve.

From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .

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