Peanut Butter Soup

Joan Rossi

By
@joanrossi

This soup is chicken rice soup with a kick. The peanut butter adds a nice flavor. You can adjust the quantities of ingredients to taste. Add hot sauce or Srirachi for an extra kick.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6 - 8
Prep:
30 Min
Cook:
50 Min
Method:
Stove Top

Ingredients

6 - 7 c
chicken stock
1 medium
onion, chopped
1 large
leek, cleaned and chopped, dark green removed
3 - 4
carrots, chopped
1/3 c
rice
1
dried chili pepper
1/2 - 1 tsp
salt
1/2 c
peanut butter
pepper to taste

Step-By-Step

1Combine stock, onion, leek and carrots in at 2 -3 qt. saucepan. Bring to a boil. Cover and simmer 30 minutes.
2Remove from heat and puree until smooth or desired consistency. (I use an immersion blender and puree the soup in the pot.)
3Return soup to stovetop. Add rice, dried chili, and salt. Simmer, covered for 15 - 20 minutes until rice is tender.
4In a small bowl, mix 1/2 cup of soup and the peanut butter. Stir until well blended. Add mixture back in to the soup pot.
5Cover and simmer for 5 minutes. Remove the dried chili. Thin with water if soup is too thick. Add pepper to taste.
6Garnish with chopped peanuts and cilantro, if desired.

About this Recipe

Course/Dish: Chicken Soups
Main Ingredient: Non-Edible or Other
Regional Style: African