Difference between revisions of "Peanut Soup"
RealRecipes (talk | contribs) m (Text replace - "Category:Soups Recipes" to "Category:Soup Recipes") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
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* 1 cup [[milk]] | * 1 cup [[milk]] | ||
| − | == | + | == Procedures == |
# Dry [[peanut]]s in the oven until the skin can be rubbed off and the [[nuts]] are a deep biscuit in colour. | # Dry [[peanut]]s in the oven until the skin can be rubbed off and the [[nuts]] are a deep biscuit in colour. | ||
# Crush with a rolling pin, or mince, to a very fine meal. | # Crush with a rolling pin, or mince, to a very fine meal. | ||
Latest revision as of 16:23, 11 July 2012
Ingredients
- 1 pint good stock (preferably made from chicken carcass with one onion
- 1 pint shelled peanuts
- 1 cup milk
Procedures
- Dry peanuts in the oven until the skin can be rubbed off and the nuts are a deep biscuit in colour.
- Crush with a rolling pin, or mince, to a very fine meal.
- Strain the stock and simmer with the nut meal for ½ hour or more.
- Season to taste.
- Before serving, stir in milk, or even better, ½ small tin unsweetened condensed milk, add a little butter and serve.
