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Cream of Peanut Soup
1 qt Chicken stock (see recipe) or canned chicken broth
2 Carrots; chopped
1 Yellow onion; peeled, chopped
1 c Smooth-style peanut butter
1 c Whipping cream or Half-&-Half
1/2 c Dry-roasted peanuts
Salt; pepper & tabasco to taste
Place the stock in a 2-quart pot and add the carrots and onion.
Bring to a boil and turn down to a simmer. Cook, covered, until the
vegetables are very tender. Pur‚e in a food processor and return to
the pan. Stir in the remaining ingredients, bring to a simmer, and
serve. Be careful with the salt!
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