From: rbailly@cod.nosc.mil (Richard M. Bailly)
Date: Mon, 13 Sep 93 15:47:24 -0700
This is an adaptation from several different recipes that I have
tried over the years. You will notice that there are a few
options to select from. The options are dependant on whether you
like a red tomato base or whiter flour base to your soup. Kind
of like choosing your clam chowder.
1/2 cup diced onions
1/2 cup diced celery
1/2 cup diced gren pepper (less if you are not a Vitamin A
or pepper lover).
2 cloves minced garlic
3T butter
3 to 4T all purpose flour (You can judge the consistency you
like) I like mine rather thick.
2 1/2 cup chicken broth (Optionally use water)
5 cups milk
1 cup half and half cream. (You can vary this mixture
depending on how rich you like your soup. Sometimes I
make it even more decadent than 1 cup of cream.
1 cup creamy peanut butter. I really prefer the old
fashioned natural best.
2T Tomato Paste. You decide whether you like this
ingredient. I do not, but then I like New England clam
chowder.
3T Soy sauce
Chopped peanuts for garnish
Saute onions, celery, green pepper and garlic in the butter until
onions are translucent. Add flour and cook for 2 to 3 minutes,
until you have a light roux. Stir in water, Add milk slowly.
Bring to a boil. Add peanut butter,tomato paste (optional), and
soy sauce. Reduce heat and simmer approximately 15 minutes.
Serve hot with chopped peanuts for garnish.
Enjoy!
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