Directions:
- Melt the butter in a heavy bottomed pot over medium heat. Add the onion and cook until translucent, about 10 minutes. Bring the chicken stock to a boil in a medium saucepan. Whisk in the flour all at once and cook until the mixture has a toasty aroma. Whisk the stock into the flour mixture in a slow, steady stream until smooth. Add the heavy cream and peanut butter to the soup and stir to combine. Stir in the hot sauce and lime juice and season, to taste. Garnish with the chopped peanuts and scallions.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 917.7 Kcal (3842 kJ) | ||
| Calories from fat | 639.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 71.1g | 109% | |
|---|---|---|---|
| Cholesterol | 67.17mg | 22% | |
| Sodium | 609.41mg | 25% | |
| Potassium | 1257.77mg | 27% | |
| Total Carbs | 47.02g | 16% | |
| Sugars | 17.07g | 68% | |
| Dietary Fiber | 10.05g | 40% | |
| Protein | 37.05g | 74% | |
| Vitamin C | 15.1mg | 25% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.6mg | 15% | |
| Calcium | 103.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 160.11 Kcal (670 kJ) | ||
| Calories from fat | 111.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.41g | 109% | |
|---|---|---|---|
| Cholesterol | 11.72mg | 22% | |
| Sodium | 106.32mg | 25% | |
| Potassium | 219.44mg | 27% | |
| Total Carbs | 8.2g | 16% | |
| Sugars | 2.98g | 68% | |
| Dietary Fiber | 1.75g | 40% | |
| Protein | 6.46g | 74% | |
| Vitamin C | 2.6mg | 25% | |
| Iron | 0.5mg | 15% | |
| Calcium | 18mg | 10% | |
* 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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