Every time I make this yummy peanut butter soup for neighbors, friends, or book club members, people want the recipe. Soups are easy to make in advance and serve with French bread and a salad for an easy book club meal.

Peanut Butter Soup

2 medium onions, chopped
1 garlic clove, crushed
1 tablespoon vegetable oil
1 28-ounce can crushed tomatoes
1 13-3/4-ounce can chicken broth
4 cups water
2 large yams, peeled and cubed
1 cup creamy peanut butter
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
2 cups cooked chicken pieces
1/2 cup crushed peanuts

In a large soup pot, sauté the onions and garlic in the oil over medium heat for about 5 minutes. Add the tomatoes, chicken broth, water and yams. Cook over medium-low heat for 25 minutes or until the yams are soft. Stir in the peanut butter, cayenne pepper and salt.

Let cool for 30 minutes. Puree the soup in a blender or food processor, then pour it back into the saucepan and warm. Sprinkle the soup with the cooked chicken and crushed peanuts. Serves 6 to 8.