Peanut Soup
Peanut soup for supper on a cold night serves the double duty of stimulating the gastric juices to quicken action by its warmth and furnishing protein to the body to repair its waste.
Ingredients
- 1 cup peanuts
- 1 pt milk
- 1 tbsp butter
- 1 tbsp flour
Instructions
- Pound to a paste a cupful of nuts from which the skin has been removed, add it to a pint of milk and scald.
- Melt a tablespoon of butter and mix it with a like quantity of flour and add slowly to the milk and peanuts.
- Cook until it thickens and season to taste.
Notes
Chestnuts, too, make a splendid soup. Boil one quart of peeled and blanched chestnuts in three pints of salt water until quite soft; pass through sieve and add two tablespoons of sweet cream, and season to taste. If too thick, add water.
