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Robin McDouall's Peanut Soup
Ingredients6 oz (1 1/2 cups) Peanuts 1 medium Onion 1-1 1/2 oz (2-3 tablespoons) Butter 1 1/2 pint (4 cups) Chicken Stock 1/2 pint (1 cup) Cream or extra 1/2 pint (1 cup) Stock A dash of Sherry (optional) |
MethodShake the peanuts in a dry colander to get rid of the salt. If necessary, rub them in a cloth. Chop the onion finely and cook it until golden in just enough butter to stop it from sticking. Stir in the nuts and push them round with a wooden spoon. Add the chicken stock and boil for 20 minutes. Leave to cool slightly and then put through the blender. Return to the pan and season; probably pepper alone with do - it is unlikely to need salt. You can stop at this stage and merely add the extra chicken stock. To make it more of a party soup, add the cream. If you like, add a dash of sherry, but don't overdo it. |
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