Peanut soup #1
4 Servings
Ingredients
| Quantity | 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 |
Directions
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, .