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Thursday, July 21, 2016

Peanut Soup

1 can (354 ml / 1 ½ cups) evaporated milk
3 ounces smooth peanut butter
salt, pepper and cayenne to taste

Heat the milk in a double boiler over medium-heat, gradually stirring in the peanut butter. Once the peanut butter is mixed in, add the seasoning, and continue to stir until warmed through—10 to 15 minutes from start to finish. Thin down with milk or cream if you find it too thick.

Serves two

Got this one from the 1914 Canadian Family Cook Book, “a volume of tried, tested and proven recipes by prominent Canadian ladies, edited by Grace E. Denison.” Oddly enough, none of the recipes have the names of the “prominent Canadian ladies” attached, which I would have thought would be a good marketing tool.

I’d never seen a recipe for peanut soup before so thought I’d give it a try. Here’s the original version of the recipe in case you want to try it.

1 quart rich milk
1 large cup peanuts, ground fine

Put milk on to cook in a double boiler, add salt to taste, and season highly with black and red pepper. Add the peanuts. Cook 20 or 30 minutes. Just before taking from the fire, add a cupful of cream. Strain.

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