this soup; is absolutely delicious. come to the soup kitchen and try some DAN

SOPA DE AMENDOIM ( CARRIBBEAN CHICKEN AND PEANUT SOUP)


By CHEF DAN: serves40 -50

INGREDIENTS:

1/2 cup butter

40 cups chicken stock

4 pounds stewing beef, trimmed of fat and cut into 1 inch cubes

3 whole chickens, cooked and chopped into 1 inch dices

6 sweet potatoes, peeled, cut into 2 inch cubes

6 russet potatoes, peeled, cut into cubes

6 onions, chopped

6 garlic cloves, minced

4 jalapeno peppers, seeded finely chopped

3 tablespoons cumin

3 teaspoons cayenne pepper

4 cups prepared salsa (mild or spicy)

3 cups peanut butter

DIRECTIONS:

1. Soak stewing beef in water for 1 hour: then drain.

2. Heat butter in large soup pot, over medium-high heat.

3. Add both potatoes, onion, garlic, jalapeno pepper and cumin; sauté for about 5- 6 minutes.

4. Add in chicken, cayenne, salsa, and chicken stock and simmer for 45 minutes.

5. Add in peanut butter, season with salt and pepper to taste, stirring for about 5 minutes. ENJOY DAN: hallelujah