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.


Featured Pinch Tips Video

Rating:

 Be the First

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

Directions Step-By-Step

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

About this Recipe

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