2 tb Unsalted butter

1 md Onion, peeled and diced

2 md Carrots, peeled and diced

8 c Chicken stock

1 c Unsalted crunchy peanut

-butter 1 sm Tomato, quartered

4 sm Potatoes, peeled and cubed

1 sm Green pepper, roasted,

-cored, seeded, peeled, and -diced 3 tb Minced fresh parsley

1 lg Zucchini, trimmed and diced

1 c Button mushrooms, stems

-drimmed, caps diced 1 lb Firm white fish such as

-halibut or snapper, bones -removed, Cut into bite-sized pieces 1 c Fresh peas

3 tb Freshly squeezed lemon juice

Info: from Farm House Cookbook, Susam Herrmann Loomis, 1991 Sidedish: Serve with freshly baked bread. Wine: Chardonnay such as Raymond California Select 1989 Makes 8 to 10 servings. salt cayenne pepper 1. Melt the butter in a large stockpot over medium heat. When it is

hot, add the onion and carrots and cook, stirring constantly, until the onion begins to turn translucent, about 5 minutes. 2. Meanwhile, mix 1 cup of the stock with the peanut butter in a

medium-sized bowl until smooth. 3. Add the remaining 7 cups chicken stock to the vegetables. Stir,

and add the tomato, potatoes, roasted pepper, and 2 Tablespoons of the parsley. Pour in the peanut butter mixture, and stir. Cover and bring almost to a boil. Simmer, partially covered, until the potatoes are cooked through, about 15 minutes. Then add the zucchini and the mushrooms, stir, and continue cooking until the zucchini is tender but still has texture, about 10 minutes. Stir in the fish and the peas, and cook until the fish is opaque and the peas are still bright green, 5 to 7 minutes. Add the lemon juice, stir, and season to taste with salt and cayenne pepper. 4. Ladle the peanut soup into warmed soup bowls, garnish with the

remaining 1 Tablespoon parsley, and serve immediately.