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Ingredientes
- 9 tbsp. smooth peanut butter
- 6 tbsp. butter
- 1/2 c. minced celery
- 1/2 c. minced onion
- 3 tbsp. flour
- 4 1/2 c. chicken stock
- 2 1/4 c. light cream
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon paprika
- 3 drops Tabasco
Direcciones
- In a large saucepan, heat butter. Add in celery and onions; cook till tender. Place mix in blender and liquefy. Return to saucepan; add in flour, stirring with a wire whisk. Gradually add in chicken stock and cook till thickened and stock has come to a boil. Stir in peanut butter, salt, pepper, paprika, and Tabasco. Add in cream and heat thoroughly. Sprinkle with minced chives. Will last in refrigerator for a week and freezes well if you omit cream till ready to serve. Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 10 servings | |
| Calories 271 | |
| Calories from Fat 215 | 79% |
| Total Fat 24.75g | 31% |
| Saturated Fat 12.42g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 367mg | 15% |
| Potassium 274mg | 8% |
| Total Carbs 7.89g | 2% |
| Dietary Fiber 1.6g | 5% |
| Sugars 1.81g | 1% |
| Protein 6.58g | 11% |
