(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.