| 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
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