Peanut Soup

• 1 cup peanut butter
• 6 cups chicken stock (page 91) or water
• 2 tablespoons unsalted butter or peanut or vegetable oil
• 1 yellow onion, chopped
• 1/2 cup diced carrot
• 1/2 cup diced celery
• 1/4 cup uncooked rice
• 1/2 teaspoon red pepper flakes
• 1/2 green bell pepper, diced
• 1 cup coarsely ground peanuts
• Salt
• 1/4 cup chopped fresh chives or green onions, white and light green parts only, for garnish

1. Combine the peanut butter and 2 cups of the water in a blender and process until smooth.
2. Place a large saute pan over medium-high heat and add the butter.
3. Add the onion and saute for about 5 minutes, until softened.
4. Add the carrot and celery, cover the pan, and sweat for about 10 minutes, until softened.
5. Transfer the contents of the pan to the slow cooker and add the rice.
6. Add the peanut butter mixture and the remaining 4 cups water.
7. Cover and cook on low for 5 to 7 hours, until the rice is tender.
8. Add the pepper flakes, bell pepper, and peanuts and cook for 1 hour, until the flavors have deepened according to taste.
9. Season to taste with salt.
10. Ladle into bowls and serve hot, garnished with the chives.

peanut butter, chicken stock, butter, yellow onion, carrot, celery, rice, red pepper, green bell pepper, peanuts, salt, fresh chives

Taken from www.epicurious.com/recipes/food/views/peanut-soup-380232 (may not work)