This southern-style favorite makes a hearty lunch or appetizer.
Serve with black bread.
2 tbsp. butter
½ cup onion, chopped fine
½ cup carrot, chopped fine
½ cup celery, chopped fine
1 small sweet green or red pepper, chopped fine
1 hot chile pepper, chopped fine (optional)
1 quart chicken stock
1 ½ cups Landis Natural Peanut Butter
½ tsp. salt
freshly ground pepper to taste
½ cup peanuts, chopped (for garnish)
1 bunch cilantro, chopped fine (for garnish)
Melt butter and saute onion, carrot, celery and sweet and hot peppers about 5 minutes, until soft.
Stir in chicken stock and peanut butter. Stir over low heat, until soup starts to bubble. Season to taste, and garnish with the chopped peanuts and cilantro.
Servings - 6 to 8