Peanut Chilli Soup

3 cups vegetable, chicken or beef stock
1 medium onion, coarsely chopped
1 large leek including 2 inches of the green top, coarsely chopped
2 medium carrots, sliced into 1/2 inch thick rounds
1/4 cup uncooked long-grain white rice
1 lump of Cornish chilli sauce
1/2 cup smooth peanut butter

Combine the stock, onion, leek and carrots in a heavy saucepan and bring to a boil over high heat. Reduce the heat to low and simmer, partially covered, for 30 minutes. Puree the soup in a food processor. Blend at high speed until the soup is smooth. Return the soup to the saucepan and bring to a boil over high heat. Stir in the rice and the Cornish chillli sauce, reduce the heat to low, and cover tightly. Simmer for about 20 minutes, or until the rice is tender but grains still intact. In a small bowl, mix 1/2 cups of the soup with the peanut butter and stir until they are well combined. Stir the peanut butter mixture into the soup, cover again, and simmer for 5 minutes longer. Taste for seasoning and serve at once.