Peanuts reached the American South through a rather circuitous route: Although they were first brought to the United States from Africa in the 1700s, they appear to have originated in South America. The Incas used peanuts in trade, and jars filled with them have been found in ancient Inca graves. This recipe, which may have first come from George Washington Carver’s pot, makes an unusual but surprisingly tasty soup.

　　

Ingredients

serves 4

　　1 cup peanut butter

　　6 cups chicken stock (page 91) or water

　　2 tablespoons unsalted butter or peanut or vegetable oil

　　1 yellow onion, chopped

　　1/2 cup diced carrot

　　1/2 cup diced celery

　　1/4 cup uncooked rice

　　1/2 teaspoon red pepper flakes

　　1/2 green bell pepper, diced

　　1 cup coarsely ground peanuts

　　Salt

　　1/4 cup chopped fresh chives or green onions, white and light green parts only, for garnish

　　

Step 1

Combine the peanut butter and 2 cups of the water in a blender and process until smooth.

　　

Step 2

Place a large sauté pan over medium-high heat and add the butter. Add the onion and sauté for about 5 minutes, until softened. Add the carrot and celery, cover the pan, and sweat for about 10 minutes, until softened.

　　

Step 3

Transfer the contents of the pan to the slow cooker and add the rice. Add the peanut butter mixture and the remaining 4 cups water. Cover and cook on low for 5 to 7 hours, until the rice is tender. Add the pepper flakes, bell pepper, and peanuts and cook for 1 hour, until the flavors have deepened according to taste. Season to taste with salt.

　　

Step 4

Ladle into bowls and serve hot, garnished with the chives.

　　Cooks' Note

　　Suggested Beverage: A beer or a dry white wine.

　　The Gourmet Slow Cooker: Volume II