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Cream of Peanut Soup

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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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