| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
American |
Soup |
6 |
Servings |
INGREDIENTS
| 1 |
qt |
Chicken stock (see recipe) or canned chicken broth |
| 2 |
|
Carrots; chopped |
| 1 |
|
Yellow onion; peeled, chopped |
| 1 |
c |
Smooth-style peanut butter |
| 1 |
c |
Whipping cream or Half-&-Half |
| 1/2 |
c |
Dry-roasted peanuts |
|
|
Salt; pepper & tabasco to taste |
INSTRUCTIONS
General Washington's step-granddaughter, Martha Curtis, lists this dish
among the first President's favorites. It is very simple to make and quite
delicious. Your children will get two things out of this dish. First, they
will learn that peanuts really are one of the most versatile food products
imaginable, and, second, they will taste a dish that appeared often on the
table of the father of our country.
Place the stock in a 2-quart pot and add the carrots and onion. Bring to
a boil and turn down to a simmer. Cook, covered, until the vegetables are
very tender. Pur.e in a food processor and return to the pan. Stir in the
remaining ingredients, bring to a simmer, and serve. Be careful with the
salt!
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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