Autumn is upon us once more and with the change of temperature my hunger pangs increase calling for more filling foods. Soups appear on my lunchtime menu with more regularity. Today’s offering is a little unusual. It comes from Elly’s days at University. When the recipe was given to me I had a wry little smile, my young lady was turning into my mother! 😉 Mammy, as you all know by now NEVER measured anything when cooking. It was a handful of this or a pinch of that, somehow it worked for her every time.
I love the last line 😀
Elly’s Peanut Soup
Make a basic soup from carrots, onion, potato and 1 parsnip (no more that one as the flavour is too strong). Use stock made from a chicken or stock cubes for ease. Blend down and return to pan. Add half a jar of smooth peanut butter for a small batch for 4-5 bowls or a bigger jar for more – remember to melt peanut butter briefly on low in the microwave so it will mix in easily. Add cream if desired to taste. Don’t salt and pepper it too much when making it. Add chicken pieces if desired. Serve with crusty bread.
Real easy – just make it up as you go along