Peanut Soup

Ingredients

• 1 pint good stock (preferably made from chicken carcass with one onion
• 1 pint shelled peanuts
• 1 cup milk

Procedures

1. Dry peanuts in the oven until the skin can be rubbed off and the nuts are a deep biscuit in colour.
2. Crush with a rolling pin, or mince, to a very fine meal.
3. Strain the stock and simmer with the nut meal for ½ hour or more.
4. Season to taste.
5. Before serving, stir in milk, or even better, ½ small tin unsweetened condensed milk, add a little butter and serve.