Creamy Peanut Soup
|Sesame seeds||1⁄2 Cup (8 tbs)|
|Unsalted shelled peanuts||1 Cup (16 tbs) (roasted)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Evaporated milk||1⁄2 Cup (8 tbs)|
Stir-fry sesame seeds and peanuts in a wok over low heat until golden.
Remove from wok with a large spoon and place in blender.
Add 2 cups water.
Blend at high speed until smooth.
Strain mixture through a double thickness of cheesecloth into a large saucepan.
Add 6 cups water and sugar.
Bring to a boil over medium heat.
Dissolve cornstarch and 3 tablespoons water to make a paste.
Stir cornstarch paste into boiling soup.
Stir often over medium heat.
When soup begins to thicken, remove from heat.
Add evaporated milk; mix well.