Peanut Butter Soup

A very creamy and delicious soup, wholesome too. Great to have on a cold day. I am told this recepie comes from Africa. Sandra Phinney made this amazing soup for a winter lunch and got it off the internet and modified it out of her own imagination. You can use smooth or crunchy peanut butter.

• Ready In: 1 hr
• Serves: 14

Ingredients

• 1  medium onion, diced
• 3  garlic cloves, chopped
• 4  cups  chicken stock or 4  cups  stock, made with cubes
• 1  jalapeno pepper, chopped
• 1⁄4 teaspoon cayenne pepper
• 1⁄4 teaspoon paprika
• 1  cup peanut butter
• 1  cup milk
• 1 1⁄2 tablespoons flour
• 2  tablespoons butter
• 4  cups water

Directions

1. Boil onion, garlic, jalapeno, cayenne and paprika in one cup water for 20 minutes till onions are well soft.
2. Blend the above till smooth. Place back in pan with stock. Add 1 cup of peanut butter and stir till dissolved.
3. Make a rue with the butter and flour, add the cold milk and stir to smooth liquid.
4. Add rue and milk mix to stock mix and stir constantly over medium high heat or it will stick and burn at the bottom of the pan. Bring to a boil and cook for 5 minutes.
5. Add salt if necessary.
6. Serve hot with a green salad.