Prep 2 mins
Cook 9 mins
It doesn't get much more simple than this. It's from Mark Bittman's book, "The Best Recipes in the World". This has so few ingredients that it really does need to be made with homemade stock. If you want the creaminess of using cream, but not the fat, you could use skim-milk evaporated milk.
- 236.59 ml peanut butter
- 1 medium onion, peeled and quartered
- 946.36 ml chicken stock, preferably homemade (or vegetable stock)
- 236.59 ml milk (or cream)
- cayenne or hot red pepper flakes or Tabasco sauce
- Put peanut butter in food processor. Add onion. Process until well-combined. With the machine running, pour in stock.
- Put it in a saucepan over medium-low heat. Simmer until it thickens, about 7 minutes. Stir occasionally; don't let it scorch. Slowly stir in milk or cream. Season with salt and cayenne. Serve with simple crackers.
This was yummy. I made it without the heat because I just didn't feel like it today, but it's nice to have that option. I think it would be really good with some cayenne or chili sauce. I made this for my fellow Kitchen Witch for ZWT5. Thanks!! :)
My kids absolutely loved this! I used vegetable stock and some natural peanut butter and left out the hot stuff but did put a bottle of hot sauce on the table for anyone who wanted to jack up the volume.