|Roasted peanuts||1⁄2 Pound, with skins rubbed off|
1. Crush the peanuts into fine pieces but ensure that they do not get oily.
2. In a pan, heat stock.
3. Add ground peanuts and stir well. Simmer for 30 minutes. This soup should be of a thick consistency. If not, add more ground peanuts till it attains that consistency.
Note: You can make an interesting type of mulligatawny soup by varying this recipe. Lightly fry one dessertspoon of curry powder, 1 small piece of freshly sliced ginger. Add it to the hot stock before adding ground peanuts. You can even add half a teaspoon of sugar to it to balance the taste of curry powder.
4. To serve Peanut Soup, top it with chopped peanuts and scallions.