Directions:
- Saute leek in butter until soft.
- Add flour and curry powder stirring until cooked slightly, do not brown.
- Add sherry- cook gently until roux has thickened.
- Add Chicken broth.
- Heat stirring occasionally.
- Add Peanut butter after soup comes to a simmer, stir until melted. then taste to adjust seasonings
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 169.94 Kcal (712 kJ) | ||
| Calories from fat | 125.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.94g | 21% | |
|---|---|---|---|
| Cholesterol | 30.89mg | 10% | |
| Sodium | 89.32mg | 4% | |
| Potassium | 73.12mg | 2% | |
| Total Carbs | 5.24g | 2% | |
| Sugars | 1.13g | 5% | |
| Dietary Fiber | 0.78g | 3% | |
| Protein | 2.04g | 4% | |
| Vitamin C | 1.4mg | 2% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 1.1mg | 6% | |
| Calcium | 20.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 275.2 Kcal (1152 kJ) | ||
| Calories from fat | 203.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.58g | 21% | |
|---|---|---|---|
| Cholesterol | 50.03mg | 10% | |
| Sodium | 144.65mg | 4% | |
| Potassium | 118.41mg | 2% | |
| Total Carbs | 8.48g | 2% | |
| Sugars | 1.82g | 5% | |
| Dietary Fiber | 1.26g | 3% | |
| Protein | 3.3g | 4% | |
| Vitamin C | 2.2mg | 2% | |
| Vitamin A | 0.3mg | 6% | |
| Iron | 1.8mg | 6% | |
| Calcium | 32.5mg | 2% | |
* 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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