Telling Stories
Alice loves when I tell stories about my childhood and anything I can remember about being human. There is one thing I would like to share with all the humans out there. She thinks all food is gross – like the rest of us. Although since she has only seen more recent uses for some types of foods she thinks some of my favorite recipes are grosser than other foods.
Case in Point: Peanut Butter Soup
My mother used to make peanut butter soup for my sisters and I all the time. Even in the hot, sticky summers of Texas we loved our mother's peanut butter soup. It is actually really good. I know it sounds really gross, especially after you hear what is in it, but it's really good. If I had to choke down food for some reason I would want it to be this soup; or ice cream. My mother made the best ice cream too. But right now I'm talking about dinner here.
When I was away at war I would send letters home begging her to find a way to send me some of her amazing soup. Nothing made me feel better when I was feeling alone or home sick than her peanut butter soup! I'm tellin ya – Ya haven't lived until you've tried this stuff! Trust me I should know!
I did some digging at my old home once right after I left Maria. I found my mother's old recipe box. I couldn't imagine eating any of the things mentioned inside but I took this recipe because just thinking about it made me feel a little better about my situation. Now whenever I need some of my mama's lovin I just take out this old recipe card and it makes me feel so much better. Now I pass this recipe on to you.
Mama Whitlock's Peanut Butter Soup
3 cups Chicken Soup Stock or canned chicken broth
1 yellow onion, peeled and chopped
2 carrots, unpeeled and sliced
1/4 cup uncooked rice
1/2 teaspoon salt
1/8 teaspoon cayenne pepper or more to taste
1/2 cup peanut butter
In a big pot simmer the chicken stock, onion and carrots. Cover if possible and simmer for about 30 minutes. Chop the contents of the pot as small as possible and return to the pot. Add the rice, salt and cayenne pepper; cover if possible and simmer for another 20 minutes or until the rice is tender. Stir in the peanut butter and serve.
I had Esme look at the recipe and make it easier now that there is technology my Mama didn't have. These are her new directions.
In a 2-quart covered saucepan simmer the chicken stock, onion, and carrots, covered, for 30 minutes. Puree all in a blender or food processor and return to the pan. Add the rice, salt, and cayenne pepper; cover and simmer for an additional 20 minutes , or until the rice is tender. Stir in the peanut butter and serve.