Peanut Soup

Name: Peanut Soup
Yield: serves 4
Ingredients: 1 cup peanut butter; 6 cups chicken stock (page 91) or water; 2 tablespoons unsalted butter or peanut or vegetable oil; 1 yellow onion, chopped; 1/2 cup diced carrot; 1/2 cup diced celery; 1/4 cup uncooked rice; 1/2 teaspoon red pepper flakes; 1/2 green bell pepper, diced; 1 cup coarsely ground peanuts; Salt; 1/4 cup chopped fresh chives or green onions, white and light green parts only, for garnish

December 9, 2011

Peanuts reached the American South through a rather circuitous route: Although they were first brought to the United States from Africa in the 1700s, they appear to have originated in South America. The Incas used peanuts in trade, and jars filled with them have been found in ancient Inca graves. This recipe, which may have first come from George Washington Carver’s pot, makes an unusual but surprisingly tasty soup.

Cooks' Note

Suggested Beverage: A beer or a dry white wine.

Recipe notes

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