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Prep Time: 2 Minutes Cook Time: 9 Minutes |
Ready In: 11 Minutes Servings: 4 |
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It doesn't get much more simple than this. It's from Mark Bittman's book, The Best Recipes in the World . This has so few ingredients that it really does need to be made with homemade stock. If you want the creaminess of using cream, but not the fat, you could use skim-milk evaporated milk. Ingredients:
1 cup peanut butter |
1 medium onion, peeled and quartered |
4 cups chicken stock, preferably homemade (or vegetable stock) |
1 cup milk (or cream) |
salt |
cayenne or hot red pepper flakes or tabasco sauce |
Directions:
1. Put peanut butter in food processor. Add onion. Process until well-combined. With the machine running, pour in stock.
2. Put it in a saucepan over medium-low heat. Simmer until it thickens, about 7 minutes. Stir occasionally; don't let it scorch. Slowly stir in milk or cream. Season with salt and cayenne. Serve with simple crackers.
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