Directions:
- Melt butter in a large saucepan over medium heat. Cook and stir onion and celery in hot butter until soft, about 8 minutes. Stir flour into butter to incorporate. Gradually whisk chicken stock into flour mixture. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until thickened, about 5 minutes.
- Remove saucepan from heat. Stir peanut butter and evaporated milk into stock until peanut butter melts into the mixture. Return saucepan to low heat. Cook at a simmer until flavors have blended, about 15 minutes. Garnish with roasted peanuts to serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.9 Kcal (565 kJ) | ||
| Calories from fat | 69.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.74g | 12% | |
|---|---|---|---|
| Cholesterol | 15.73mg | 5% | |
| Sodium | 251.44mg | 10% | |
| Potassium | 229.51mg | 5% | |
| Total Carbs | 10.62g | 4% | |
| Sugars | 3.85g | 15% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 6.28g | 13% | |
| Vitamin C | 1mg | 2% | |
| Iron | 3.2mg | 18% | |
| Calcium | 20.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 69.69 Kcal (292 kJ) | ||
| Calories from fat | 35.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4g | 12% | |
|---|---|---|---|
| Cholesterol | 8.13mg | 5% | |
| Sodium | 129.9mg | 10% | |
| Potassium | 118.56mg | 5% | |
| Total Carbs | 5.48g | 4% | |
| Sugars | 1.99g | 15% | |
| Dietary Fiber | 0.4g | 3% | |
| Protein | 3.24g | 13% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 1.7mg | 18% | |
| Calcium | 10.6mg | 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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