Go Back
Print
Recipe Image
Smaller
Normal
Larger
Recipe
Print Recipe
Pin Recipe
Ingredients
4
tablespoons
butter
((vegan: olive or coconut oil))
½
cup
onions
(finely minced)
1
clove
garlic
(finely minced)
1
tablespoon
flour
1
cup
natural peanut butter (unsweetened)
1
quart
chicken stock
((vegan: vegetable stock))
1
cup
heavy cream
((vegan: coconut or almond milk))
salt and pepper
(to taste)
hot pepper sauce
(optional)
chopped roasted peanuts
(optional)
Instructions
In a medium saucepan, melt butter over medium heat. Add onions and garlic and cook until translucent, 2-3 minutes.
Whisk in the flour to make a roux. Stir in peanut butter until soft. Add chicken stock and mix until smooth.
Cook on low for about 20 minutes, stirring occasionally, until thick.
Stir in cream and cook for a minute or two more until heated. Add salt, pepper and hot sauce to taste.
Serve with chopped peanuts and additional hot sauce if desired.