@@@@@ Now You're Cooking! Export Format
Peanut Vegetable Soup
none
1/4 cup butter - (1/2 stick)
1/2 cup julienned carrots
1/2 cup julienned zucchini
1/2 cup julienned sweet green or red pepper
1/2 cup shredded red cabbage
1/2 cup chopped onion
3 tablespoons flour
5 cups chicken broth
1 cup creamy or chunky peanut butter
1 cup light cream or milk or plain yogurt
1/2 teaspoon salt
1/4 teaspoon freshly-ground black pepper
Melt butter in a large saucepan. Add carrots, zucchini, pepper, cabbage
and onion; saute 3 minutes. Add flour and stir until smooth. Gradually
stir in chicken broth; bring to a boil. Stir in peanut butter; reduce
heat
and simmer 15 minutes.
Remove from heat. Stir in cream, salt and pepper. Garnish with chopped
peanuts.
This recipe yields 8 to 10 servings.
Source:
"Lynn Thomas on the www.prodigy.net Food BB"
S(Formatted for MC5):
"01-25-2000 by Joe Comiskey - [email hidden]"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 40 Calories; 1g Fat (21.5%
calories
from fat); 4g Protein; 4g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 611mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0
Vegetable.
NOTES : Recipe as published in the Columbus Dispatch, 10-20-1999
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: n/a
Yield: 8 servings
Preparation Time: 0:00
** Exported from Now You're Cooking! v5.73 **
--
-Alan