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 protected] -- Rec.food.recipes is moderated by Patricia Hill at [email protected] Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
