Ingredients:
- 2 tablespoons peanut oil
- 1 tablespoon butter
- 1 cup onions, chopped
- 2 tablespoons tomato paste
- 1 cup strained tomatoes
- 1/4 teaspoon cayenne pepper
- 2/3 cup peanut butter
- 4 cups chicken stock (canned or homemade)
- Salt and pepper to taste

Preparation:
(1) Set a 2-quart sauce pan over medium low heat.
(2) Add 2 teaspoons peanut oil (from natural peanut butter or bottled oil).
(3) Add 1 teaspoon butter and mix together.
(4) Add chopped onion to oil and butter and sauté until translucent.
(5) Add 2 teaspoons tomato paste to saucepan and stir (tomato paste will thicken soup).
(6) Stir constantly so mixture doesn't stick to bottom of pan, keeping an eye on the heat.
(7) Add 1 cup strained tomatoes, 1/4 teasoon cayenne pepper, and 2/3 cups of peanut butter (Ms. Lewis prefers the creamy, natural brand of peanut butter).
(8) Add salt and pepper to taste.
(9) Heat to simmering, keeping temperature low.
(10) Add 4 cups of chicken stock (see following recipe).
(11) Stir continuously as it cooks.
(12) Simmer on low heat for about 15 to 20 minutes, stirring slowly.
(13) Serve with biscuits and garnish with fresh parsley sprig.

Homemade Chicken Stock

Ms. Lewis prefers to make her own chicken stock. You can purchase prepared stock or make your own.

Ingredients for Chicken Stock:
- 3-pound chicken
- 1 whole medium onion
- 4 stalks of celery with leaves
- Several black peppercorns

Preparation:
(1) In a large pan, place chicken, onion, celery stalks, and peppercorns.
(2) Add water to about two inches above the chicken.
(3) Bring to a boil.
(4) Simmer for approximatelytwo hours, skimming fat from stock periodically.