6-8 small or 3-4 main dish servings
Dawn's StoryThis is possibly the best peanut soup I have ever eaten! These are the most common remarks heard when I serve this.
This makes a very elegant presentation and be prepared to give out the recipe if you serve it.
chicken stock, unsalted
5 1/2 c
fat-free evaporated milk
uncooked garden rotini pasta **
frozen whole-kernal corn
creamy peanut butter
crumbled feta cheese
real bacon pieces ( fried well, but not crispy; or use pre-pkg.d.)
green onions, chopped (save some for garnish)
grated sharp cheddar cheese or feta crumbles
planter's five alarm dry roasted peanuts
green onions with tops, chopped
1Bring chicken stock and water to a boil.
2Add rotini pasta**, corn, onions, peanut butter feta, salt and bacon. Boil, stirring constantly. Reduce heat to medium high and continue cooking about 45 minutes.
The vegetables and pasta will be very tender. Stir in evaporated milk the last 30 minutes of cooking.
3Garnish with chopped green onion and tops, grated cheddar cheese, and the five alarm peanuts.
You could substitute feta cheese for the garnish in place of cheddar. If you don't like hot and spicy peanuts, substitute any dry roasted peanut. But don't skip the peanuts they really add to this dish!
4If you want to prepare soup ahead and place in a crockpot:
Add pasta to boiling stock/water and cook until al dente. Remove with a slotted spoon and set aside to stir in with the evaporated milk 30 minutes before serving.
After the pasta is removed add everything else to stock and cook about 45 minutes. Put in slow cooker on low. 30 minutes before serving add pasta and milk, stir well. Heat through. Serve with garnishes.