Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 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, .