Jalapeno Peanut Soup
 
3 cup  vegetable, chicken or beef stock
1 medium  onion, coarsely chopped
1 large  leek including 2 inches of the green top, coarsely chopped
2 medium  carrots, sliced into 1/2 inch thick rounds
1/4 cup  uncooked long-grain white rice
6 large  jalapeno chili peppers, stems removed and finely chopped
1/2 cup  smooth peanut butter
 
combine the stock, onion, leek and carrots in a heavy saucepan and bring 
to a boil over high heat. reduce the heat to low and simmer, partially 
covered, for 30 minutes. puree the soup in a food processor. blend at 
high speed until the soup is smooth. return the soup to the saucepan and 
bring to a boil over high heat. stir in the rice and 6 jalapeno chili 
peppers, reduce the heat to low, and cover tightly. simmer for about 20 
minutes, or until the rice is tender but grains still intact. in a small 
bowl, mix 1/2 cups of the soup with the peanut butter and stir until they 
are well combined. stir the peanut butter mixture into the soup, cover 
again, and simmer for 5 minutes longer. taste for seasoning and serve at 
once. 
 
-- 
a1 hot food group 
william barfieldsr 
 
 
-- 
(ID: 11787) Mirror: rec.food.recipes: Thu, Jul 17, 2003


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