0
(0)
CATEGORY CUISINE TAG YIELD
Meats, Dairy, Grains Indian Soups, Historic 8 Servings

INGREDIENTS

1 qt Chicken or veal stock
1 c Heavy cream
1 lb Pure peanut butter
PORTERFIELD, James D.
Dining by Rail
6 March 1999

INSTRUCTIONS

In small saucepan over medium-low heat, warm peanut butter.
Meanwhile, heat stock in the 2-quart saucepan.  Add warmed peanut
butter to the stock, whisk until smooth, and let simmer gently for an
hour. Heat cream and add to soup, using a whisk to mix thoroughly.
Courtesy of The Seaboard Air Line Railway
MM Format by John Hartman Indianapolis, IN
Posted to MM-Recipes Digest V4 #9 by hartman@indy.net on Mar 06, 1999

A Message from our Provider:

“God cares”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?