|Shelled roasted peanuts||1 Pound|
|Chicken consomme/Beef consomme||6 Cup (96 tbs)|
|Grated onion||1⁄4 Cup (4 tbs)|
|Dried pepper flakes/1 teaspoon curry powder||1⁄2 Teaspoon (Or To Taste)|
|Half and half/1 cup light cream and 1 cup milk||2 Cup (32 tbs)|
|Freshly ground pepper||To Taste|
|Minced fresh parsley/Mint||2 Tablespoon|
Grind the peanuts, a few at a time, in an electric blender.
Do not overgrind or the peanuts will be a paste rather than a meal.
Heat the consomme in a large saucepan.
Stir in the onion, the ground peanuts and the pepper flakes.
Bring to the boiling point and lower the heat.
Simmer without a cover for about 30 minutes, stirring frequently.
Return the soup to the blender and puree.
Return the pureed soup to the saucepan and to low heat.
In a bowl, stir the cornstarch into the half and half.
Stir the mixture gradually into the soup.
Cook, stirring constantly, until the soup is thickened.
Season with salt and a little pepper.
Cook for about 3 minutes longer.
Sprinkle with parsley and serve very hot.