Creamy sweet and salty, perfect for a cold winter night!
Saute celery and onions in butter in bottom of large stock pan. Add peanut butter and a small amount of water to thin down all peanut butter. Add flour to make paste. Mix in the rest of the milk and chicken stock. Bring just to boil. Season to taste with salt and pepper. Garnish with small handful of chopped salted, dry roasted peanuts, as desired.
Make thicker or thinner as you wish by adding more or less milk.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (234g) | ||
Recipe Makes: 6 | ||
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Calories: 469 | ||
Calories from Fat: 348 (74%) | ||
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Amt Per Serving | % DV | |
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Total Fat 38.7g | 52 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 8.2g | ||
Cholesterol 27.9mg | 9 % | |
Sodium 556.7mg | 19 % | |
Potassium 477.4mg | 13 % | |
Total Carbohydrate 20g | 6 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 16.2g | ||
Protein 16.8g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 469
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