Cook the onions as directed for stewed onions. (See index,) When very tender, put through a vegetable press or colander to make them smooth. Salt to taste, and flavor with almond or peanut butter; thin with water. If desired, a little white flour rubbed smooth in a little water may be added for thickening. Raw peanut milk that has been cooked in a double boiler for one or two hours is the best seasoning for this soup.
Cook the onions as previously directed and sift through a colander. To 1 cup of sifted onions add 1 cup of sifted potatoes. Salt to taste; add enough nut milk to make of the right consistency for soup.