SueA posted 04-08-98
Cream of Peanut Soup
Recipe from The Frugal Gourmet Cooks American-Jeff Smith
1 quart Chicken Soup Stock (can use canned chicken broth)
2 carrots, chopped
1 yellow onion, peeled and chopped
1 cup smooth-style peanunt butter
1 cup whipping cream of half-and-half
1/2 cup dry-roasted peanuts
Salt and Pepper to taste
Tabasco to taste
Place the stock in a 2-quart pot; add the carrots and onion.
Bring to a boil and turn down to a simmer. Cook, covered, until the vegetables are very tender.
Purée in a food processor or blender and return to the pot. Stir in the remaining ingredients, bring to a simmer, and serve.