Peanut Soup

Ingredients

 * 1 pt Good stock (preferably made from chicken carcass with one onion
 * 1 pt Shelled peanuts
 * 1 c 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 1/2 hour or more. # Season to taste.
 * 4) Before serving, stir in milk, or even better, 1/2 small tin unsweetened condensed milk, add a little butter and serve.