1 1/2 TBS Vegetable Oil
1 medium onion, coarsely chopped
1 large leek, including, coarsely chopped
2 Garlic cloves
2 medium carrots, sliced into 1/2 inch thick rounds
2 Celery Ribs
3 cup vegetable, (chicken or beef) stock
1/4 tsp Garlic Powder
1/4 cup uncooked long-grain white rice
2-4 TBS >>>Doc's Habañero Heaven
or >>>Doc's Spicy Island Jalapeno Sauce (or to taste)
1/2 cup smooth peanut butter (or homemade walnut, cashew, etc.)
Salt & Pepper to taste
1/2 C. Unsalted roasted nuts, chopped
Directions:
Combine the vegetable oil, onion, leek, garlic, carrots and celery in a heavy
2 to 3 quart saucepan and saute'.
Add stock and bring to a boil over high heat. Reduce the heat to low and simmer, covered, for 30 minutes. Puree the soup with hand blender, or in a food processor. Blend until the soup is smooth.
Bring to a boil over high heat. Stir in the rice, Peanut Butter and Hot Sauce, reduce
the heat to low, and cover tightly. Simmer for about 20 minutes, or until the rice is tender but grains remain in tact.
Garnish with chopped nuts.
Taste for seasoning and serve while it's hot.
Serves: 4-6