Directions:
- Using a large soup pot over medium heat, melt butter.
- Add onion and celery and saute until onions are clear (about 5 minutes).
- Stir in flour and whisk while cooking on low-medium until texture is smooth and bubbly (about two or three minutes).
- Add chicken stock increasing the heat to high and bring to a boil, stirring constantly.
- Reduce the heat to low-medium and simmer, stirring often, until slightly reduced and thickened (15 minutes).
- Strain the mixture through a sieve collecting as much of the liquid and removing as much of the solid matter as possible.
- Return the liquid to the pot.
- Add peanut butter and cream to the liquid while whisking in.
- Simmer on low, whisking often (about 5 to 10 minutes).
- Ladle into soup bowls with finely chopped peanuts sprinkled on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 330.05 Kcal (1382 kJ) | ||
| Calories from fat | 224.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.99g | 38% | |
|---|---|---|---|
| Cholesterol | 35.93mg | 12% | |
| Sodium | 346.18mg | 14% | |
| Potassium | 447.49mg | 10% | |
| Total Carbs | 18.31g | 6% | |
| Sugars | 9.14g | 37% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 11.48g | 23% | |
| Vitamin C | 1.7mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.9mg | 5% | |
| Calcium | 35.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 117.18 Kcal (491 kJ) | ||
| Calories from fat | 79.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.87g | 38% | |
|---|---|---|---|
| Cholesterol | 12.76mg | 12% | |
| Sodium | 122.91mg | 14% | |
| Potassium | 158.88mg | 10% | |
| Total Carbs | 6.5g | 6% | |
| Sugars | 3.25g | 37% | |
| Dietary Fiber | 0.76g | 9% | |
| Protein | 4.07g | 23% | |
| Vitamin C | 0.6mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 5% | |
| Calcium | 12.4mg | 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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