Directions:
- Heat the butter in a saucepan over moderate heat and saute the celery and onion until tender but not brown, about 5 minutes.
- Stir in the flour and cook for 3 minutes.
- Add the chicken stock, milk, and chopped cashews and bring to a boil, stirring frequently.
- Adjust the seasoning with salt and pepper and serve garnished with a sprinkle of paprika. Serves 4 to 6.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 497.61 Kcal (2083 kJ) | ||
| Calories from fat | 331.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.81g | 57% | |
|---|---|---|---|
| Cholesterol | 15.79mg | 5% | |
| Sodium | 509.37mg | 21% | |
| Potassium | 603.21mg | 13% | |
| Total Carbs | 29.88g | 10% | |
| Sugars | 8.71g | 35% | |
| Dietary Fiber | 1.57g | 6% | |
| Protein | 18.06g | 36% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 3.2mg | 18% | |
| Calcium | 86.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 176.35 Kcal (738 kJ) | ||
| Calories from fat | 117.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.04g | 57% | |
|---|---|---|---|
| Cholesterol | 5.6mg | 5% | |
| Sodium | 180.52mg | 21% | |
| Potassium | 213.78mg | 13% | |
| Total Carbs | 10.59g | 10% | |
| Sugars | 3.09g | 35% | |
| Dietary Fiber | 0.56g | 6% | |
| Protein | 6.4g | 36% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 1.1mg | 18% | |
| Calcium | 30.7mg | 9% | |
* 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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