East African Peanut Soup

CAITLIN DUNCAN

Serves 4-6

3 cups chicken or beef stock, fresh or canned

1 med. onion, coarsely chopped

2 med. carrots, skinned and sliced into 1/2" thick rounds

1/4 cup uncooked long-grain white rice

1-inch piece of dried, hot red chili

1/2 tsp salt

1/2 cup smooth peanut butter

1 cup plain yogurt (optional)

Combine the stock, onion, and carrots in a 2- to 3-quart sauce pan and bring to boil over high heat. Reduce the heat to low and simmer, partially covered, for 30 minutes.

Puree the soup in a blender until smooth.

Return the soup to the saucepan and bring to a boil over high heat. Stir in the rice, chili, andsalt, reduce heat to low, and cover tightly.

Simmer for about 20 minutes or until the rice is tender but the grains intact.

In a small bowl, mix 1/2 cup of the soup with the peanut butter and stir until they are well combined. Stir the peanut butter mixture into the soup, cover again, and simmer for 5 minutes longer.

With a slotted spoon, remove and discard the chili.

Taste for seasoning and serve at once from a heated tourine or individual soup plates.

Optional: if desired, put a dollop of plain yogurt in the center of each bowl of soup for an even tastier experience.