Recipe - Chunky Peanut Soup

2 tablespoon Unsalted butter
1 md Onion, peeled and minced
2 md Carrots, peeled and minced
8 cup Chicken stock
1 cup Unsalted crunchy peanut
butter
1 small Tomato, quartered
4 small Potatoes, peeled and cubed
1 small Green pepper, roasted,
cored, seeded, peeled, and
minced
3 tablespoon Minced fresh parsley
1 lg Zucchini, trimmed and minced
1 cup Button mushrooms, stems
drimmed, caps minced
1 pound Firm white fish such as
halibut or snapper, bones
removed,
Cut into bitesized pieces
1 cup Fresh peas
3 tablespoon Freshly squeezed lemon juice

Info: from Farm House Cookbook, Susam Herrmann Loomis, 1991

Sidedish: Serve with freshly baked bread. Wine: Chardonnay such as Raymond
California Select 1989

Makes 8 to 10 servings.

salt cayenne pepper

1. Melt the butter in a large stockpot over medium heat. When it is hot,
add the onion and carrots and cook, stirring constantly, until the onion
begins to turn translucent, about 5 minutes.

2. Meanwhile, mix 1 cup of the stock with the peanut butter in a
mediumsized bowl until smooth.

3. Add the remaining 7 cups chicken stock to the vegetables. Stir, and add
the tomato, potatoes, roasted pepper, and 2 Tablespoons of the parsley.
Pour in the peanut butter mixture, and stir. Cover and bring almost to a
boil. Simmer, partially covered, until the potatoes are cooked through,
about 15 minutes. Then add the zucchini and the mushrooms, stir, and
continue cooking until the zucchini is tender but still has texture, about
10 minutes. Stir in the fish and the peas, and cook until the fish is
opaque and the peas are still bright green, 5 to 7 minutes. Add the lemon
juice, stir, and season to taste with salt and cayenne pepper.

4. Ladle the peanut soup into warmed soup bowls, garnish with the
remaining 1 Tablespoon parsley, and serve immediately.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini