Peanut Soup (East Africa)
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INGREDIENTS 3 cups chicken or beef stock, fresh or canned 1 medium-sized onion, peeled and coarsely chopped 1 large leek including 2-inches of green top, trimmed and washed thoroughly,    and coarsely chopped 2 medium-sized carrots, scraped and sliced into ½-inch thick rounds ¼ cup uncooked long grain white rice A (1-inch) piece of dried red hot chili (caution) ½ teaspoon salt ½ cup smooth peanut butter Combine the stock, onion, leek and carrots in a heavy 2 to 3-quart saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, partially covered, for 30 minutes. Purée the soup through a food mill set over a bowl or pour the entire contents of the pan into a blender or food processor, and blend at high speed until soup is smooth. Return the soup to the saucepan and bring to a boil over high heat. Stir in the rice, chili and salt, reduce the heat to low, and cover tightly. Simmer for about 20 minutes, or until the rice is tender but the grains still intact. In a small bowl, mix ½ cup of the soup with the peanut butter and stir until they are well combined. Stir the peanut butter mixture into the soup, cover again, and simmer 5 minutes longer. With a slotted spoon, remove and discard the chili. Taste for seasonings and serve at once. Serves 4 to 6