This recipe is from A Comprehensive Guide-Book to Natural, Hygienic, and Humane Diet by Sydney H. Beard, published in 1913 by the Order of the Golden Age. The book is currently being OCRed so I can put it through Distributed Proofreaders and into Project Gutenberg. The soup is extremely filling and warming – excellent for winter – and would make a good base for creamy soups.
The original recipe reads:
Pass 1 pint of shelled Brazil nuts through a nut mill, fry these with one or two chopped onions in 1-oz of nut butter, keeping them a pale yellow colour; add 1-oz flour, and gradually 1½-pints white stock; bring slowly to the boil and simmer gently until the onions are soft. Pass through a hair sieve, and dilute with milk.
Now, nut butters at this point meant solidified nut oil, used as a replacement for butter. White stock was a pale stock made from haricot beans. This is a British book, so a pint is 568ml or 20 fluid ounces.
For my version, I used half a cup of nuts and a spare half onion I had to use up. I grated the nuts finely and fried them with the onion in olive oil. I used a level tablespoon of flour and my usual vegetable stock powder – 1 cup of stock. I did not sieve it, but did give it a quick go with my hand-held blender, and I used soya milk to bring it to a soupy consistency. I got two lunches out of it.