Peanut Soup 1850

Discussion in 'Food and nutrition' started by Peg Shambo, Mar 8, 2004.

  1. Peg Shambo

    Peg Shambo Guest

    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]

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