Tomato Peanut Soup

2 cups tomato juice
1 1/4 cups milk
1 cup peanut butter
1/2 teaspoon Worcestershire sauce
1/2 teaspoon seasoned salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper, optional
2 hard-cooked eggs, sliced
chopped fresh parsley
2 tablespoons coarsely chopped peanuts

Combine tomato juice, milk, and peanut butter in a saucepan; heat,
stirring, until well blended. Add seasonings and heat thoroughly. Garnish
this tomato soup with egg slices, chopped parsley, and chopped peanuts.


--
Rec.food.recipes is moderated by Patricia D. Hill at .
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/