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Peanut Soup

1 pt Good stock (preferably made from chicken carcass with one onion
1 pt Shelled peanuts
1 c Milk


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 1/2 hour or more. Season to taste. Before serving, stir in milk, or even better, 1/2 small tin unsweetened condensed milk, add a little butter and serve.


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