3 cups
chicken stock or canned chicken broth
1
yellow onion, peeled and chopped
2
carrots, unpeeled and sliced
¼ cup
uncooked rice
½
teaspoon salt
1/8
teaspoon cayenne pepper or more to taste
½ cup
peanut butter
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| I haven't seen carrots sold with the tops on in so long... good on ya, Calandro's! |
In a 2-quart covered saucepan simmer the chicken stock,
onion, and carrots, covered, for 30 minutes.
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| Bring a good book and sit close to the pot and read while it boils. You'll feel all cozy. |
Puree all in a food blender or
food processor and return to the pan.
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| Approximately 10 seconds after this was taken it turned into A COMPLETE DISASTER. The top came off of the blender, despite the fact that I was HOLDING IT DOWN, and then BOILING HOT SOUP flew EVERYWHERE. I don't know if it was the volume of stuff that was the problem, or the liquidness of it, but something in all of this was not, NOT meant to go in the blender. |
Add the rice, salt, and cayenne pepper;
cover and simmer for an additional 20 minutes, or until the rice is tender.
Stir in the peanut butter and serve.
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| The Best Part. |
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| Although the pureeing was a complete boss in the blender, it worked out extremely well for the texture of the soup. Look how smooth! |
My Rating: 5/5 "This is DELICIOUS. It's not just peanut butter and it's not just spicy broth - it's an impeccable blend of both of those flavors. It's not fun to make - especially the blender part - but if you can bully someone into making it for you, it'll leave you a happy damn camper."
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