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
Peg Shambo Davenport, Iowa [email hidden]
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