1 pound roasted unsalted peanuts, shelled
3 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
2 sticks celery, finely chopped
2 tablespoons finely chopped leeks, white part only
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
Salt and pepper
6 1/2 cups beef and chicken stock
1/2 cup milk
1/2 cup cream
Chopped parsley, for garnish
Chopped peanuts, for garnish

In a blender or grinder, grind peanuts to a fine consistency. Heat olive oil in a large, heavy saucepan and gently saute the onion, garlic, celery, and leeks until translucent. Add cayenne pepper, cumin, salt, pepper, ground peanuts, and stock. Bring to a boil, then lower heat and simmer, covered, for 30 minutes. Add milk and cream, cover, and simmer gently for an additional 30 minutes. Serve garnished with chopped parsley and peanuts.
Note: In South Africa, this soup is laced with liberal amounts of cayenne. It is even better if made in advance and reheated a day later. If too thick, add a little broth or water to thin.