 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
Easy and fast - Elegant enough for company, fun enough for Kids. Ingredients:
1 leek, cleaned,sliced thinly |
1/4 lb butter |
2 tablespoons flour |
1 teaspoon good quality curry powder |
1/2 cup dry sherry |
4 (10 ounce) cans chicken stock |
1 (12 ounce) jar chunky peanut butter (i use laura scudders all natural) |
salt and pepper |
Directions:
1. Saute leek in butter until soft.
2. Add flour and curry powder stirring until cooked slightly, do not brown.
3. Add sherry- cook gently until roux has thickened.
4. Add Chicken broth.
5. Heat stirring occasionally.
6. Add Peanut butter after soup comes to a simmer, stir until melted. then taste to adjust seasonings
|
|