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
1/2 teaspoon salt
1/8 teaspoon cayenne pepper or more to taste
1/2 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



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