Ingredients Edit

Directions Edit

  1. Put the peanuts and enough chicken stock to cover in an electric blender and blend on high speed to a smooth paste.
  2. Pour into a heavy saucepan, add the rest of the stock.
  3. Season to taste with salt and pepper and hot pepper sauce.
  4. Cook over low heat, stirring from time to time, for about 15 minutes.
  5. Stir in the cream and cook, stirring, until heated through.
  6. Stir in the Angostura bitters.
  7. A tablespoon of dry sherry or dry vermouth may be added to each serving.
  8. Garnish with croutons and serve hot or chill and serve sprinkled with chives.

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