Yield: 4 Servings
|3 cups||Chicken soup stock (see recipe) or canned chicken broth|
|1 \N||Yellow onion; peeled, chopped|
|2 \N||Carrots; unpeeled, sliced|
|¼ cup||Uncooked rice|
|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. Pure 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, .