| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
American |
Soup |
4 |
Servings |
INGREDIENTS
| 3 |
c |
Chicken soup stock (see recipe) or canned chicken broth |
| 1 |
|
Yellow onion; peeled, chopped |
| 2 |
|
Carrots; unpeeled, sliced |
| 1/4 |
c |
Uncooked rice |
| 1/2 |
ts |
Salt |
| 1/8 |
ts |
Cayenne pepper or more; to taste |
| 1/2 |
c |
Peanut butter |
INSTRUCTIONS
This recipe is to be found in cookbooks from all over the country . . .
and since about 1850. When you tell your kids that you are making
peanut-butter soup, get ready for some wisecracks . . . and make plenty
since they will love it.
In a 2-quart covered saucepan simmer the chicken stock, onion, and
carrots, covered, for 30 minutes. Pur.e all in a food blender or food
processor and return to the pan. Add the rice, salt, and cayenne pepper;
cover and simmer for an additional 20 minutes, or until the rice is tender.
Stir in the peanut butter and serve.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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