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Title: Rufus Estes' Peanut Soup
Categories: Nuts, Soups, Herbs, Vegetables
Yield: 4 Servings

1 1/2 pt Raw peanuts
Bay leaf
1 Rib celery
Mace
1 sm Onion
1 c Heavy cream
Croutons; for serving

Made like a dry pea soup. Soak a pint and one-half nut
meats over night in 2 quarts of water. In the morning add
3 bay leaves, rib of celery, blade of mace and 1 slice of
onion. Boil slowly for 4 or 5 hours, stirring frequently
to keep from burning. Rub through a sieve and return to
the fire, when heated through again add 1 cupful of
cream. Serve hot with croutons.

RECIPE FROM: http://www.americanfoodroots.com

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