1 quart Chicken Soup Stock
(page 35)or canned
chicken broth
1 cup whipping cream or
half-and-half
Vz cup dry-roasted peanuts
Salt and pepper to taste
Tabasco to taste
2 carrots, chopped
1 yellow onion, peeled and
chopped
1 cup smooth-style peanut
butter
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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.
Puree in a food processor and return to the pan.
Stir in the remaining ingredients, bring to a simmer,
and serve.
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