Cream Of Peanut Butter Soup
|All purpose flour||1 Tablespoon|
|Chopped chives||1 Tablespoon (for garnish)|
|Butter/Margarine||1 Tablespoon, melted|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Creamy peanut butter||1⁄2 Cup (8 tbs)|
|Milk/Half and half||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Canned chicken broth||29 Ounce, undiluted (2 Cans, 14 1/2 Ounce Each)|
Saute celery and onion in butter in a Dutch oven until tender; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add chicken broth; bring mixture to a boil.
Add peanut butter and milk; reduce heat and simmer 5 minutes, stirring constantly (do not boil).
Garnish soup with chives, if desired.
Serving size: Complete recipe
Calories 1120 Calories from Fat 714
% Daily Value*
Total Fat 82 g125.9%
Saturated Fat 21.5 g107.4%
Trans Fat 0 g
Cholesterol 43.6 mg14.5%
Sodium 809 mg33.7%
Total Carbohydrates 66 g22%
Dietary Fiber 10.5 g42%
Sugars 22.3 g
Protein 51 g102.8%
Vitamin A 28.3% Vitamin C 22.6%
Calcium 21.3% Iron 16.1%
*Based on a 2000 Calorie diet