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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
1 quart chicken soup base or 1 quart canned chicken broth |
2 carrots, chopped |
1 yellow onion, peeled and chopped |
1 cup smooth peanut butter |
1 cup whipping cream or 1 cup half-and-half |
1/2 cup dry roasted peanuts |
salt and pepper |
tabasco sauce |
Directions:
1. Place the stock in a 2-qt.
2. pot and add the carrots and onion.
3. Bring to a boil and turn down to a simmer.
4. Cook, covered, until the vegetables are very tender.
5. Puree in a food processor and return to the pan.
6. Stir in the remaining ingredients, bring to a simmer and serve.
7. Salt to taste.
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