email this pageIngredients
1 medium onion, diced
2 ribs of celery, diced
3 tablespoons butter
3 tablespoons all-purpose flour
2 quarts lower-sodium chicken stock or canned chicken broth
2 cups creamy reduced-fat peanut butter
3/4 teaspoon salt
1 3⁄4 cups light cream
Peanuts, chopped
Instructions
2 ribs of celery, diced
3 tablespoons butter
3 tablespoons all-purpose flour
2 quarts lower-sodium chicken stock or canned chicken broth
2 cups creamy reduced-fat peanut butter
3/4 teaspoon salt
1 3⁄4 cups light cream
Peanuts, chopped
1. Melt butter in a skillet, add onion and celery and sauté until soft, but not brown. Stir in flour until well blended.
2. Add chicken stock, stirring constantly, and bring to a boil. Lower heat and add peanut butter, salt and cream, stirring to blend thoroughly. Do not boil. Serve garnished with peanuts. Serves 10.
"Relish the American Table," July 23, 2006
Nutritional Information
2. Add chicken stock, stirring constantly, and bring to a boil. Lower heat and add peanut butter, salt and cream, stirring to blend thoroughly. Do not boil. Serve garnished with peanuts. Serves 10.
"Relish the American Table," July 23, 2006
Per serving: 400 calories, 29g fat, 17g prot., 23g carbs., 4g fiber, 970mg sodium.
