Peanut Butter 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.

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.

PAM'S SWEET POTATO AND PEANUT BISQUE

Steps:

• 1. Prick sweet potatoes in several places with a fork. Microwave on High until just cooked through, 7 to 10 minutes. Set aside to cool. Alternative is to bake in oven, but Microwave is faster.
• 2. Heat butter or oil in a large saucepan or Dutch oven over medium-high heat. Add onion and cook, stirring, until it just begins to brown, 2 to 4 minutes. Add garlic stirring, for 1 minute more. Careful not to burn the garlic. Stir in V8, green chiles, ginger and allspice. (If you use pepper flakes, I would add them here.) Adjust the heat so the mixture simmers, cook for 10 minutes stirring occasionally.
• 3. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Add half to the pot along with broth, peanut butter, sugar and hot sauce (if desired). Puree until completely smooth with an immersion blender. (Alternatively, process in food processor or blender in batches and return puree to pot.)
• 4. Add the rest of the chopped potato pieces to the pot and stir well to combine. Adjust seasonings to taste. Thin the bisque with water or broth, if needed. Season with pepper. Heat until hot. Garnish with chopped peanuts and cilantro or scallions, if desired.
• 5. Note: I also used a tiny squeeze of fresh lemon juice to my bowl and it really brightened the flavors.

BISQUICK PEANUT BUTTER BLOSSOM COOKIES

Steps:

• Heat oven to 375°F. Mix milk and peanut butter in large bowl until smooth. Stir in Bisquick and vanilla.
• Shape dough into 1 1/4-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.
• Bake 8 to 10 minutes or until bottoms of cookies just begin to brown. Immediately press 1 milk chocolate candy into top of each cookie.

SWEET POTATO PEANUT BISQUE

Steps:

• Cook the sweet potatoes until just cooked through. Bake, microwave or boil. Set aside to cool.
• Meanwhile heat oil in large saucepan or Dutch oven over medium high heat. Add onion and cook, until it just begins to brown, 2-4 minutes. Add garlic and cook 1 minute more. Stir in juice, chilies, ginger and allspice. Simmer for 10 minutes.
• Peel the sweet potatoes and chop into bite-size pieces. Add half to the pan. Blend the other half along with the broth and peanut butter. Puree until completely smooth. Add the puree to the pan and stir well to combine. Thin the bisque with water if needed. Season with pepper. Heat until hot. Garnish with cilantro if desired.

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.