Chunky Peanut Soup
2 tb Unsalted butter 1 md Onion, peeled and diced 2 md Carrots, peeled and diced 8 c Chicken stock 1 c Unsalted crunchy peanut -butter 1 sm Tomato, quartered 4 sm Potatoes, peeled ...
Ingredients
- 2tbsp unsalted butter
- 1medium onion, peeled and diced
- 2medium carrots, peeled and diced
- 8cup chicken stock
- 1cup unsalted crunchy peanut
- 4small potatoes, peeled and cubed
- 1small green pepper, roasted,
- 1large zucchini, trimmed and diced
Directions
- 1
2 tb Unsalted butter 1 md Onion, peeled and diced 2 md Carrots, peeled and diced 8 c Chicken stock 1 c Unsalted crunchy peanut -butter 1 sm
- 2
Wine: Chardonnay such as Raymond California Select 1989 Makes 8 to 10 servings
- 3
salt cayenne pepper 1
- 4
Melt the butter in a large stockpot over medium heat
- 5
When it is hot, add the onion and carrots and cook, stirring constantly, until the onion begins to turn translucent, about 5 minutes
- 6
Meanwhile, mix 1 cup of the stock with the peanut butter in a medium-sized bowl until smooth
- 7
Add the remaining 7 cups chicken stock to the vegetables
- 8
Stir, and add the tomato, potatoes, roasted pepper, and 2 Tablespoons of the parsley