Peanut Soup

Ingredients

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

Directions

 * 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.