Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Roasted Peanut | not in our table | 0 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 ounces peeled and roasted peanuts, just under a cup
- 5 cups chicken stock
- Salt, freshly ground pepper
- Hot sauce, adding to taste
- 1 cup heavy cream, or evaporated milk
- 1 tablespoon Angostura bitters
- Dry sherry or vermouth (optional)
- Croutons or chopped chives
Directions
Put the peanuts and enough chicken stock to cover in an electric blender and blend on high speed to a smooth paste.
Pour into a heavy saucepan, add the rest of the stock.
Season to taste with salt and pepper and hot pepper sauce.
Cook over low heat, stirring from time to time, for about 15 minutes.
Stir in the cream and cook, stirring, until heated through.
Stir in the Angostura bitters.
A tablespoon of dry sherry or dry vermouth may be added to each serving.
Garnish with croutons and serve hot or chill and serve sprinkled with chives.
Category:Honduran Recipes
Category:Honduran Soups