PEANUT SOUP

1 med. onion, chopped
1 lg. clove onion, minced
1 tbsp. margarine
1 (16 oz.) can tomatoes (broken)
2 c. water
1 1/2 c. peanut butter
1 (13 oz.) can evaporated milk
1/2 tsp. each salt and pepper
Dash cayenne or hot pepper sauce
1 tbsp. minced parsley

In 3 quart saucepan over medium heat, saute onion, garlic in margarine until tender. Stir in tomatoes, water, peanut butter. Bring to boil, reduce heat. Cover and simmer for 5 minutes. Stir in milk, salt and pepper. Cook stirring occasionally about 10 minutes until soup thickens. If thinner soup desired, add milk. Serves 4. (Good with spinach salad and rye bread).

KINGS ARMS TAVERN CREAM OF PEANUT SOUP

1 med. onion, chopped
2 ribs celery, chopped
1/4 c. butter
3 tbsp. flour
2 qts. chicken stock or broth
2 c. smooth peanut butter
1 3/4 c. light cream
Peanuts, chopped

Saute onion and celery in butter until soft but not brown. Stir in flour until well blended. Add chicken broth, stirring constantly, bringing to a boil. Remove from heat and put into blender and blend until smooth. Then add peanut butter and cream. Stir thoroughly. Return to low heat, do not boil.

NORTH CAROLINA PEANUT SOUP

1/4 c. chopped onion
1/4 c. chopped celery
1 tsp. crushed garlic
3 tbsp. unsalted butter
2 tsp. curry powder
2 tbsp. flour
2 (13 3/4 oz.) cans chicken broth
1/4 tsp. pepper
1 c. peanut butter
1/2 c. plain yogurt
2 tbsp. lemon juice
1/2 c. chopped peanuts
1/4 c. chopped parsley

Saute onion, celery and garlic in butter in medium sized saucepan until tender but not browned, stirring often. Stir in curry powder. Mix in flour until smooth, cook 1 minute stirring constantly. Remove from stove. Add water to chicken broth to make total of 4 cups. Gradually stir into curry mixture until smooth. Stir in pepper. Cook over medium heat, stirring constantly until mixture thickens and boils. Cool slightly. Place broth mixture and peanut butter in blender or processor. Whirl until smooth. Return to saucepan. Bring to boiling, lower heat, cover and simmer 10 minutes. Place yogurt in small bowl. Gradually stir in some hot soup. Return to saucepan. Gently heat just to serving temperature. DO NOT BOIL. Stir in lemon juice. Ladle into bowls. Sprinkle with chopped peanuts and parsley.