|Grated onion||2 Teaspoon|
|Unsalted raw peanuts||1⁄2 Cup (8 tbs), ground|
|Unbleached flour||2 Tablespoon|
|Brown chicken stock||1⁄2 Cup (8 tbs)|
|Egg yolk||1 , beaten|
|Heavy cream||1 Cup (16 tbs)|
|Minced fresh chili pepper||To Taste, minced|
|Celery salt||To Taste|
|White pepper||To Taste|
|Fresh lemon juice||To Taste|
|Toasted peanuts||1 Tablespoon|
Saute onion and peanuts in butter 5 minutes, stirring constantly.
Sprinkle with flour, cook, stirring, 3 minutes, and gradually add stock.
Cook and stir until smooth and slightly thickened; cover and simmer gently 15 to 20 minutes.
Beat together yolk and cream, whisk in 1/2 cup hot soup, and return to rest of soup.
Season with chili pepper, celery salt, white pepper and lemon juice; thin with more stock if desired.
Reheat, but do not boil.
Serving size: Complete recipe
Calories 1827 Calories from Fat 1453
% Daily Value*
Total Fat 165 g253.8%
Saturated Fat 81.3 g406.5%
Trans Fat 0 g
Cholesterol 614.3 mg204.8%
Sodium 562.6 mg23.4%
Total Carbohydrates 66 g21.9%
Dietary Fiber 3.2 g12.7%
Sugars 3.4 g
Protein 34 g68.5%
Vitamin A 97.8% Vitamin C 26.9%
Calcium 22.2% Iron 17.2%
*Based on a 2000 Calorie diet