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Caribbean Peanut Soup

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“It doesn't get much more simple than this. It's from Mark Bittman's book, "The Best Recipes in the World". This has so few ingredients that it really does need to be made with homemade stock. If you want the creaminess of using cream, but not the fat, you could use skim-milk evaporated milk.”
READY IN:
11mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Put peanut butter in food processor. Add onion. Process until well-combined. With the machine running, pour in stock.
  2. Put it in a saucepan over medium-low heat. Simmer until it thickens, about 7 minutes. Stir occasionally; don't let it scorch. Slowly stir in milk or cream. Season with salt and cayenne. Serve with simple crackers.

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