Directions:
- Stir together the flour and water to make a paste.
- In a blender or food processor, combine 1 cup of the peanuts with 1 cup broth and blend until pureed. Add remaining nuts and 1 cup of broth and blend again until very smooth. Strain mixture through a fine sieve into a bowl and set aside.
- In a medium skillet, heat oil over moderately low heat. Add onion, celery, and garlic to pan and saute for 5 minutes. Transfer vegetables to a blender or food processor add another cup of broth and puree. Scrape mixture into a large heavy saucepan over moderate heat. Add flour paste to mixture and cook, stirring, 5 minutes. Add remaining 3 cups broth, the strained peanut mixture, tomato sauce, worcestershire, and tobasco. Season with salt and pepper and stir well. Cook until soup is velvety smooth, about 5 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 751.77 Kcal (3148 kJ) | ||
| Calories from fat | 587.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 65.23g | 100% | |
|---|---|---|---|
| Sodium | 1181.91mg | 49% | |
| Potassium | 216.95mg | 5% | |
| Total Carbs | 27.63g | 9% | |
| Sugars | 4.99g | 20% | |
| Dietary Fiber | 12.7g | 51% | |
| Protein | 32.53g | 65% | |
| Vitamin C | 14.2mg | 24% | |
| Iron | 4.1mg | 23% | |
| Calcium | 142.7mg | 14% | |
| Amount Per 100 g | |||
| Calories | 189.95 Kcal (795 kJ) | ||
| Calories from fat | 148.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.48g | 100% | |
|---|---|---|---|
| Sodium | 298.63mg | 49% | |
| Potassium | 54.82mg | 5% | |
| Total Carbs | 6.98g | 9% | |
| Sugars | 1.26g | 20% | |
| Dietary Fiber | 3.21g | 51% | |
| Protein | 8.22g | 65% | |
| Vitamin C | 3.6mg | 24% | |
| Iron | 1mg | 23% | |
| Calcium | 36.1mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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