Peanut Soup 1850


Peg Shambo

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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