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Ingredientes
- 2 teaspoon unsalted butter
- 1/2 c. finely minced celery
- 1 garlic clove, finely minced
- 1 tbsp. flour
- 4 c. unsalted chicken stock
- 1/4 c. light cream
- 2 tbsp. peanut butter
- 1/4 teaspoon salt
- 1/8 to 1/4 teaspoon crushed warm red pepper flakes or possibly cayenne pepper
- 2 scallions, trimmed and sliced diagonally intro very thin ovals
Direcciones
- Heat the butter in a large, heavy bottomed pot over medium-low heat. Add in the celery and garlic and cook them for 2 min. Stir in the flour and cook the mix for 1 minute, stirring constantly. Whisk in the stock, peanut butter, salt, and pepper, and, simmer the mix for 15 min. Stir in the scallions and the cream, and let the soup heat through before serving.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1133g | |
| Calories 488 | |
| Calories from Fat 312 | 64% |
| Total Fat 36.28g | 45% |
| Saturated Fat 15.44g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 2295mg | 96% |
| Potassium 1238mg | 35% |
| Total Carbs 23.96g | 6% |
| Dietary Fiber 7.4g | 25% |
| Sugars 3.73g | 2% |
| Protein 20.0g | 32% |
