Peanut Soup is one of the many dishes introduced to the country via slaves’ quarters and then co-opted to the main house. The early versions were made with ground nuts, but over time they have been largely replaced with the conveniently smooth option of peanut butter.
Source: Big American Cookbook
Melt the butter in a large saucepan over medium-high heat. Add the onion and celery, season with salt and pepper, and cook until the onion softens, about 5 minutes. Stir in flour to form a roux. Cook for 2 minutes, without letting it take on any color.
Add the chicken stock and bring to a boil, whisking constantly to incorporate the roux. Reduce the heat to medium and cook for about 20 minutes, until the soup has thickened a bit. Reduce the heat to low, then whisk in the peanut butter, cream, and red pepper flakes. When the peanut butter is thoroughly mixed in, cook for an additional 10 minutes, whisking occasionally to be sure everything is smooth. Add lemon juice and serve warm, garnished with the chopped peanuts.
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Serving Size: 1 Serving (943g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1539 | ||
Calories from Fat: 1185 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 131.7g | 176 % | |
Saturated Fat 44.7g | 223 % | |
Monounsaturated Fat 53.3g | ||
Polyunsanturated Fat 26.6g | ||
Cholesterol 140.3mg | 43 % | |
Sodium 3061.3mg | 106 % | |
Potassium 1629.1mg | 43 % | |
Total Carbohydrate 60.4g | 18 % | |
Dietary Fiber 14.6g | 58 % | |
Sugars, other 45.8g | ||
Protein 50.9g | 73 % | |
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: 1539
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