Soup Recipes

PEANUT SOUP

Made like a dry pea soup. Soak a pint and one-half nut
meats over night in two quarts of water. In the morning add three quarts
of water, bay-leaf, stalk of celery, blade of mace and one slice of
onion. Boil slowly for four or five hours, stirring frequently to keep
from burning. Rub through a sieve and return to the fire, when heated
through again add one cupful of cream. Serve hot with croutons.

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