PEANUT BUTTER SOUP
1 large onion, diced (1 c.)
1 large clove garlic, minced
(1 tsp.)
1 Tbsp. vegetable oil (peanut)
1 stalk celery, diced
2 carrots, diced
2 c. peeled and diced potatoes
2 leeks (white part only),
washed and diced
4 c. chicken or vegetable
broth
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
1/4 tsp. salt
1/2 c. smooth peanut butter
minced parsley and chopped
scallions (for garnish)
In large saucepan saute the onions and garlic in oil,
stirring until onions are transparent. Add celery, potatoes,
leeks and broth. Bring soup to boil; reduce heat. Cover and
simmer until vegetables are tender (about 15 minutes). Stir in
cayenne pepper, black pepper, salt and peanut butter. Transfer
the soup to a blender or processor and puree. Serve hot with
garnish.
May substitute canned or frozen vegetables. This is a recipe from our database at Cookbooks On/Line!
Accuracy is believed to be good, but is not guaranteed.
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