Directions:
- Melt the butter in a deep pan. Add onions and celery and saute.
- Add flour to pan and stir until blended. Add stock, stirring until boiling.
- Remove from heat and allow to cool for 30 minutes.
- In a blender or food processor, puree chicken stock mixture (or use immersion blender in pan); return to pan.
- Blend in peanut butter and cream.
- Garnish with chopped peanuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 679.92 Kcal (2847 kJ) | ||
| Calories from fat | 484.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.83g | 83% | |
|---|---|---|---|
| Cholesterol | 30.16mg | 10% | |
| Sodium | 402.42mg | 17% | |
| Potassium | 930.18mg | 20% | |
| Total Carbs | 32.34g | 11% | |
| Sugars | 14.03g | 56% | |
| Dietary Fiber | 7.51g | 30% | |
| Protein | 26.95g | 54% | |
| Vitamin C | 0.9mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.2mg | 18% | |
| Calcium | 75.5mg | 8% | |
| Amount Per 100 g | |||
| Calories | 190.18 Kcal (796 kJ) | ||
| Calories from fat | 135.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.06g | 83% | |
|---|---|---|---|
| Cholesterol | 8.44mg | 10% | |
| Sodium | 112.56mg | 17% | |
| Potassium | 260.18mg | 20% | |
| Total Carbs | 9.04g | 11% | |
| Sugars | 3.92g | 56% | |
| Dietary Fiber | 2.1g | 30% | |
| Protein | 7.54g | 54% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.9mg | 18% | |
| Calcium | 21.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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