Delicious soup from Colonial times.
Saute onion and celery in butter in a pot until soft, but not brown. Stir in the flour until well-blended. Add the broth and bring to a boil, stirring constantly. Remove and puree in a blender or food processor. Put back into the pot and add the peanut butter and cream, stirring to blend thoroughly over low heat. Garnish with chopped peanuts. This soup can also be served cold.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1316g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 2882 | ||
Calories from Fat: 2008 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 223.1g | 297 % | |
Saturated Fat 85.2g | 426 % | |
Monounsaturated Fat 84.5g | ||
Polyunsanturated Fat 36.9g | ||
Cholesterol 954.5mg | 294 % | |
Sodium 936.6mg | 32 % | |
Potassium 2362.6mg | 62 % | |
Total Carbohydrate 16.2g | 5 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 14.8g | ||
Protein 195.5g | 279 % | |
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: 2882
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