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PdfSet a 2-quart sauce pan over medium low heat
Add 2 teaspoons peanut oil (from natural peanut butter or bottled oil)
Add 1 teaspoon butter and mix together
Add chopped onion to oil and butter and sauté until translucent
Add 2 tablespoons tomato paste to saucepan and stir (tomato paste will thicken soup)
Stir constantly so mixture doesn't stick to bottom of pan, keeping an eye on the heat
Add 1 cup strained tomatoes, ¼ teaspoon cayenne pepper, and ⅔ cups of peanut butter (Ms. Lewis prefers the creamy, natural brand of peanut butter)
Add salt and pepper to taste
Heat to simmering, keeping temperature low
Add 4 cups of chicken stock
Stir continuously as it cooks
Simmer on low heat for about 15 to 20 minutes, stirring slowly
Serve with biscuits and garnish with fresh parsley sprig