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Cream of Peanut Soup

This soup affords a delicious change from the ordinary and is sure to be appreciated by those who do not dislike peanuts. To make it one can buy the peanut butter prepared or purchase the peanuts and pass them twice through the chopping machine. In this way one is quite sure of obtaining the fresh butter, and without fresh peanut butter the soup cannot be made with any degree of success. Add ½ pint of peanut butter to I quart of boiling milk, season with I bay leaf, a little salt, celery salt or extract, and I tablespoonful of grated onion. Cook for six minutes in a double boiler, and then thicken with I tablespoonful of flour or corn-starch, moistened in a little cold milk. Cook till smooth, strain through a very fine sieve, and serve at once with croutons made of Graham or entire wheat bread.

This recipe can be used for chestnuts, first boiling and chopping or mashing the nuts, and for any other kind of nuts, or for a combination of two or more kinds used together.