| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Soup | 12 | Servings | |
INGREDIENTS
| 1/4 | c | Onion finely minced |
| 2 | qt | Chicken stock |
| 1/4 | c | Celery finely minced |
| 1 | c | Peanut butter |
| 1/4 | lb | Butter |
| 1 | qt | Light cream |
INSTRUCTIONS
From: Elizabeth Dye <lizdye@SOUTHWIND.NET> Date: Tue, 25 Jun 1996 14:58:35 -0500 This recipe comes from "Plantation Recipes and Kountry Kooking" by Phila Hach The official cookbook of Opryland U.S.A. Braise or saute onion and celery in the butter over low heat until done. Then stir in 1 cup peanut butter. Blend smooth. Add the chicken stock and simmer until blended. Stir in cream. Serve hot or cold! It's wonderful with country ham sandwiches. EAT-L Digest 24 June 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 410
Calories From Fat: 311
Total Fat: 35.9g
Cholesterol: 77.9mg
Sodium: 362.7mg
Potassium: 418.8mg
Carbohydrates: 13.2g
Fiber: 1.4g
Sugar: 4.8g
Protein: 11.7g