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four ounces peeled and roasted peanuts, just under a cup five cups chicken stock, salt (Recipes by ingridients salt) freshly ground pepper hot, sauce (Recipes by ingridients sauce) (Recipes by ingridients sauce) adding to taste one cup heavy, cream (Recipes by ingridients cream) or evaporated milk one tablespoon Angostura bitters dry sherry (Recipes by ingridients sherry) or vermouth (optional) croutons or chopped chives Directions Put the peanuts and enough chicken stock to cover in an electric blender and blend on high speed to a smooth paste. Easy Recipe Groundnut Soup. Pour into a heavy saucepan, add the rest of the stock. Easy Recipe Groundnut Soup. Season to taste with salt (Recipes by ingridients salt) and pepper and hot pepper. sauce (Recipes by ingridients sauce) (Recipes by ingridients sauce) Cook over low heat, stirring from time to time, for about about fifteen minutes. Easy Recipe Groundnut Soup. Stir in the cream (Recipes by ingridients cream) and cook, stirring, until heated through. Stir in the Angostura bitters. A tablespoon of dry sherry (Recipes by ingridients sherry) or dry vermouth may be added to each serving. Garnish with croutons and serve hot or chill and serve sprinkled with chives..
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