Directions:
- Saute onion and celery in butter until soft.
- Do not brown.
- Stir in the flour until well blended.
- Add chicken broth/stock, stirring constantly and bring to a boil.
- Remove from heat.
- Puree in a food processor or blender.
- Add peanut butter and cream, stirring to blend thoroughly.
- Return to low heat and heat just until hot.
- Do not boil.
- Serve garnished with chopped peanuts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 332.13 Kcal (1391 kJ) | ||
| Calories from fat | 240.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.76g | 41% | |
|---|---|---|---|
| Cholesterol | 10.17mg | 3% | |
| Sodium | 611.31mg | 25% | |
| Potassium | 511.21mg | 11% | |
| Total Carbs | 14.41g | 5% | |
| Sugars | 7.63g | 31% | |
| Dietary Fiber | 3.04g | 12% | |
| Protein | 11.54g | 23% | |
| Vitamin C | 11.9mg | 20% | |
| Iron | 1.2mg | 7% | |
| Calcium | 36mg | 4% | |
| Amount Per 100 g | |||
| Calories | 127.02 Kcal (532 kJ) | ||
| Calories from fat | 92.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.24g | 41% | |
|---|---|---|---|
| Cholesterol | 3.89mg | 3% | |
| Sodium | 233.8mg | 25% | |
| Potassium | 195.51mg | 11% | |
| Total Carbs | 5.51g | 5% | |
| Sugars | 2.92g | 31% | |
| Dietary Fiber | 1.16g | 12% | |
| Protein | 4.42g | 23% | |
| Vitamin C | 4.6mg | 20% | |
| Iron | 0.5mg | 7% | |
| Calcium | 13.8mg | 4% | |
* 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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