This is the peanut soup recipe from King's Arms Tavern in Williamsburg. Very hearty and rich.
Saute onion and celery in butter until soft, but not brown. Stir in flour until well blended. Add chicken stock, stirring constantly and bring to a boil. Remove from heat and run through a sieve. Add peanut butter and cream, stirring to blend thoroughly. Return to low heat, but do not boil Serve garnished with chopped peanuts
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Serving Size: 1 (410g) | ||
Recipe Makes: 1 | ||
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Calories: 509 | ||
Calories from Fat: 412 (81%) | ||
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Amt Per Serving | % DV | |
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Total Fat 45.7g | 61 % | |
Saturated Fat 21.7g | 108 % | |
Monounsaturated Fat 16.1g | ||
Polyunsanturated Fat 5.7g | ||
Cholesterol 99.2mg | 31 % | |
Sodium 639.5mg | 22 % | |
Potassium 570.1mg | 15 % | |
Total Carbohydrate 15.4g | 5 % | |
Dietary Fiber 3.4g | 14 % | |
Sugars, other 12g | ||
Protein 13.6g | 19 % | |
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: 509
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