Peanut Soup

Ingredients

• 2 cups shelled and blanched peanuts (approx. 340g)
• ¼ cup onion (approx. 40g)
• ¼ cup celery (approx. 25g)
• 2 cups white stock (480ml)
• 4 tablespoons butter (56g)
• 2 tablespoons flour
• 2 cups milk (480ml)
• salt, cayenne, paprika

Method

1. Chop peanuts in meat chopper.
2. Cook chopped nuts, onion and celery in white stock twenty minutes.
3. Melt butter; add flour, milk and seasonings; cook five minutes.
4. Combine mixtures, strain and serve.

Title

Lowney’s Cook Book

Author

Maria Willet Howard