Peanut Soup Recipe
1 pt Good stock (preferably made from chicken carcass with one onion)
1 pt Shelled peanuts
1 c Milk
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.
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.