I found it rather bland, but it grew on J and might well appeal to other folks, too:
1 qt. chicken stock
2 carrots, peeled & chopped
1 onion, chopped
1 c. smooth peanut butter
1 c. half & half (or heavy cream, but J used half & half)
1/2 c. dry roasted peanuts
Salt & pepper, to taste
Tabasco, to taste (J omitted this, which could explain the blandness! She didn't even notice it was an ingredient, so we are just now discovering this! LOL)
Bring stock to boil with carrots & onion. Cover & simmer until veggies are very tender. Puree in batches & return to pot. Add the rest, bring to a boil and serve.
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