Peanut soup

½ cup roasted peanuts

3 cups beef broth          

1 cup half-and-half (milk and cream)

½ teaspoon chili powder

½ teaspoon salt

Blend peanuts with 1 cup of the broth in an electric blender until smooth. Pour into a saucepan and add all remaining ingredients. Bring to the boil, reduce heat to simmer and cook slowly for 15 minutes. Serve hot with a dab of whipped cream on top, or cold, garnished with thin slices of cucumber or radishes. Serves 4.