Peanut Soup

08.11.2008 | Author: Cook | Posted in Ceideburg recipes
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Peanut Soup


Servings: 1
Ingredients: 

  • 1 pt Good stock (preferably made
    • 

  • -from chicken carcass with
    • 

  • -one onion
    • 

  • 1 pt Shelled peanuts
    • 

  • 1 c  Milk
    •

This is from an old, old book put out for British settlers in
Nyasaland in Africa. Not sure what that is today… The recipe is
simple and to the point and actually looks pretty good. I have some
other peanut soup recipes Asian ones that I’ll be posting for you
over the weekend.

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.

From ‘Nyasaland Cookery Book and Household Guide’. Compiled and
published by The Nyasaland Council of Women. P.O. Box 318, Limbe,
Nyasaland. No date given. [But it's REAL old. S.C.]

Posted by Stephen Ceideburg; January 11 1991.





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