Peanut Soup 1850
"This recipe is to be found in cookbooks from all over the country ... and since about 1850. When
you tell your kids you are making peanut-butter soup, get
ready for some wisecracks ... and make plenty since they will love it.
3 cups Chicken Soup Stock or canned chicken broth 1 yellow onion, peeled and chopped 2 carrots,
unpeeled and sliced
1/4 cup uncooked rice
2/2 teaspoon salt
3/8 teaspoon cayenne pepper or more to taste
4/2 cup peanut butter
In a 2-quart covered saucepan simmer the chicken stock, onion, and carrots, covered, for 30 minutes.
Puree all in a 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.
Source: The Frugal Gourmet Cooks American
From: Ann in Fla
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