Peanut Soup I

Ingredients
2 cups shelled blanched peanuts

1/4 cup onion, chopped

1/4 cup celery, thinly sliced

1/4 cup carrot, thinly sliced into rounds

2 1/2 cups chicken stock (see our chicken stock recipe)

3 tbsp. butter

2 tbsp. flour

Salt and freshly ground pepper to taste

1/2 tsp. paprika

2 cups milk

1. The nuts should be chopped finely. To Dutch oven, add the vegetables and stock and allow to simmer over low heat for 20 minutes.

2. Make a sauce with the other ingredients and combine the two mixtures. Strain or process in a blender or food processor if a smooth soup is desired.

3. Season to taste with salt and freshly ground pepper. Serve hot. 

Serves 4 to 6