Saturday, February 2, 2008

Peanut Soup

9¼ ounce jar of dry roasted peanuts
2 cups water
2 cups milk
2 packages of 5¼ gram instant chicken broth
1 tablespoon minced chives

Chop the nuts fine and place with remaining
ingredients in a large saucepan.
Cook over medium heat about 20 minutes, stirring frequently. Serve hot.

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