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Peanut butter vegetable soup.

Garnish with chopped parsley. 1/2 cup chopped onion 1 large carrot, peeled and sliced 1 large stalk celery, chopped 2 garlic cloves, minced or pressed 1 tablespoon salad oil 1 cup chunk-style peanut butter 8 cups regular-strength chicken broth 1 medium-size thin-skinned potato, scrubbed and diced 1/8 teaspoon cayenne 3 tablespoons red wine vinegar Salt and pepper 2 cups shredded cooked turkey Chopped peanuts

In a 4- to 5-quart pan over medium heat, combine onion, carrot, celery, and garlic with oil and cook stirring often, until onion is limp. Remove from heat and add peanut butter; stir to blend with vegetables, then stir in broth. Add potatoes and cayenne; bring to a boil on high heat.

Reduce heat to simmer, cover soup, and cook until potatoes are tender when pierced, about 15 minutes. Add vinegar, then salt and pepper to taste. Stir in turkey and cook until heated, 2 to 3 minutes. Ladle soup into a tureen or bowls; sprinkle with peanuts. Makes 5 or 6 servings.--Kay Ecklund, Colorado Springs, Colo.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipe
Date:Nov 1, 1985
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