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4
first-course servingsEasy
Published 1998
This spicier version of the previous soup is extremely comforting hot, although it can be served cold.
In a small saucepan, melt the butter over medium heat. Stir in the onion and chili powder and cook, stirring, until the onion is soft and wilted, about 10 minutes.
Stir in the stock and bring to a boil. Lower the heat and simmer for 15 minutes. Whisk in the peanut butter. Continue whisking until the mixture is smooth. Add the remaining ingredients and whisk until smooth. Simmer for 5 mi