Peanut Soup

From Saint Simons Lighthouse in Saint Simons, Georgia. A subtle peanut flavor that goes well with the chicken.

2 tablespoons butter
1  onion, diced
2 stalks celery, diced
3  chicken thighs, boneless and skinless
1/4 cup unsalted smooth peanut butter
4 cups chicken stock or 4 cups chicken broth powder
2  bay leaves
1/4 teaspoon cayenne pepper
1 teaspoon salt
1/4 teaspoon freshly ground {black pepper}
Melt the butter in a saucepan. When the butter has stopped foaming, sauté the onions, celery, and chicken. Cook for 15 minutes, or until chicken is cooked through.

Stir in the peanut butter, stock, bay leaves, cayenne, salt, and pepper.

Cook for 30 to 35 minutes. Remove chicken and bay leaves. Discard bay leaves.

Dice or shred chicken to smallish pieces and return to pot.

Ease of Preparation: Easy

Preparation Time: 10-15 min

Cook Time: 45-50 min

Servings: yields 4-6 servings

Recipe By: Becky Sue Epstein and Ed Jackson

From:  The American Lighthouse Cookbook
Used with permission of Sourcebooks