Ground Nut Soup

1. 50 g (1/2 lb) nuts.                                                                 5. 600 ml (1 pint) milk.
2. 1 onion.                                                                                6. 30 g (1 oz) butter.
3. 1 stick celery.                                                                       7. 30 g (1 oz) flour.
4. 3 cups white stock.                                                               8. 60 g (2 oz) cream.
                                                                                                9. Seasoning.


    Put nuts in a pan with chopped onion, celery and milk. Simmer 1 hour and rub through sieve. Melt butter and flour and cook slightly. Add stock and boil, stirring all the time. Add rest of milk and nuts. Boil again and before serving add cream and seasoning.