1 pint shelled blanched peanuts
1/4 cup onion, chopped
1/4 cup celery, thinly sliced
1/4 cup carrot, 1/4-inch slices
2 1/2 cups chicken broth
3 tbsp. butter
2 tbsp. flour
1/2 tsp. sea salt (or to taste)
1/2 tsp. paprika
2 cups milk

The nuts should be chopped and crushed exceedingly fine; add the vegetables and broth and allow to simmer over low heat for 20 minutes.

Make a sauce with the other ingredients and combine the two mixtures. Strain or process in a blender if a smooth soup is desired.

Season to taste with salt and pepper. Serve hot.

Submitted by: Belle