Durham House Peanut Bisque Recipes

LIGHTLY CURRIED PEANUT BISQUE

Steps:

• 1. Melt the butter in a large, heavy saucepan over moderate heat. Add the celery and onion and sauté for 8 to 10 minutes or until limp and golden. Blend in the curry powder, cumin, coriander, turmeric, cayenne, and black pepper, then cook and stir 1 minute more.
• 2. Add the peanut butter, then gradually mix in the chicken stock. Bring to a boil, adjust the heat so the soup bubbles gently, and simmer uncovered, stirring now and then, for 20 minutes or until the flavors "marry." Add the pecans and cook, stirring occasionally, for 2 minutes more. Remove the soup from the heat and cool for 10 minutes.
• 3. Purée the soup by churning in batches in the food processor or in an electric blender at high speed. It will still be lumpy. Note: For a silky soup, force through a fine sieve.
• 4. Return the soup to the pan, add the cream and salt, set over moderate heat, and bring to a simmer. Taste for salt and adjust as needed. Or, if you prefer, refrigerate the soup for up to two days. When ready to serve, reheat the soup or serve cold.
• 5. Ladle into heated (or chilled) soup plates, and sprinkle each portion with paprika, peanuts, and chives. Then, if you like, top with the mango chutney.

PEANUT BUTTER BISQUE

Steps:

• Melt shortening in large saucepan. Add the green pepper, celery, and onions. Cook on medium heat until tender.
• Spoon cooked vegetables into blender or food processor and liquify. Return to saucepan and add flour, stirring until well blended. Add broth slowly. Cook and stir on medium heat until well blended and thickened. Stir in peanut butter, paprika, seasoned salt, salt and pepper. Mix well. Reduce heat to low. Stir in half and half; do not boil.
• Serve garnished with scallions.

DURHAM HOUSE PEANUT BISQUE

Steps:

• Saute the celery and onion in the butter in a skillet until tender. Transfer to a blender container. Process until smooth.
• Pour the vegetable mixture into a large saucepan. Add the flour, stirring constantly with a wire whisk.
• Cook over medium heat until blended, stirring constantly.
• Whisk in the chicken stock gradually. Cook until the mixture begins to boil and thicken, whisking constantly.
• Stir in the peanut butter, half and half, salt, pepper, paprika and Tabasco sauce.
• Ladle into soup bowls. Garnish with chopped chives.