Finger Soup

I know that this may sound kinda crazy to some of you - but I really miss work. It sorta feels like I'm 14 again and on an endless summer vacation with nothing to do. So in an effort to feel more productive and to help out with cooking meals for the family I decided to try out my brand new soup cook book late one fall afternoon.

It was great! I got to go to the little local farmers market and buy squash, potatoes, onions, peppers, carrots and all sorts of fresh stuff. I was all excited to get home and start making the soup!

So all is going well... getting the huge butter nut squash all ready to chop up and then... BAHM!!! There goes a huge chunk of my ring finger on my left hand. Well actually I shouldn't say there goes... because the chunk was still there...stuck to the knife...not moving... totally gross I know! SO blood is gushing, I'm screaming, it was not a pretty sight :(

Thankfully stitches were not required... because really you can't sew a chunk back on. But I told my doc and his advice - "don't do it again". Really good right? I know, and I won't even require you to submit a claim to your insurance company.

Well if you haven't lost your appetite yet... I'll share the soup recipe with you. You can't let a little injury stop you from creating a culinary master piece.

Spicy Chicken & Peanut Soup
"A thick & warming vegetable soup, flavored with cayenne pepper and peanuts"

Ingredients:
2 tsp oil
1 large onion, minced
2 garlic cloves, crushed
1 tsp mild ground cayenne pepper (I added 2 tsp 'cuz I like it spicya!!!)
2 red bell peppers, seeded and minced
1 1/2 cups minced carrots
1 1/2 cups finely chopped potatoes
3 celery stalks, sliced
4 pre-cooked chicken breasts, chopped
3 3/4 cups vegetable stock (I substituted chicken broth)
6 TBS crunchy peanut butter (*hint* 3 TBS = 1/4 cup so use 1/2 cup)
2/3 cup whole corn kernels
salt and pepper to taste (1 tsp salt & 4 tsp pepper)
chopped unsalted roasted peanuts to garnish

Cooking Instructions:
1. Heat the oil in a large pan. Add the onions & garlic, cook about 3 mins, or until the onions are soft. Add the cayenne pepper and cook for a 1 min longer.

2. Add the red peppers, carrots, potatoes and celery. Stir well and cook for 4-10 mins longer stirring occasionally.

3. Add the vegetable stock, peanut butter, chicken breasts and corn kernels, stirring until thoroughly combined.

4. Season well (salt & pepper) and bring to a boil. Cover and simmer for about 20 - 30 mins until all the vegetables are tender. Adjust the seasoning before serving, sprinkle with the chopped peanuts.

Serves 6 - I doubled the recipe and it made a huge batch. But it was DELICIOUS!!!

Bon Appetit!