Peanut Bisque

( 5 out of 5 )
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600_peanutB01
  • -10Servings+
  • 20 mPrep Time
  • 40 mCook Time
  • 60 mReady In
Print Recipe

“Good soup is one of the prime ingredients of good living.” L.P. De Gouy

Undoubtedly, my favorite culinary memory of the 1980’s was Bob Daniel’s Peanut Bisque at the famous Durham House in Waxahachie, Texas.  The restaurant was located in an old Victorian house near the downtown area and I remember having to make reservations over a month in advance for each visit, and even then having to park a block away because limousines from Dallas lined both sides of the street.  Other than creamy tomato when I was home sick, I never cared much for soup … however, since peanut butter has always been a mainstay, it was easy to fall in love with Peanut Bisque.  I hope you enjoy it as much as I do!

 

Ingredients

Instructions

  • Melt butter.  Add celery and onion and cook until tender.  Put into blender and liquify.  Return to pan and add flour stirring with a wire whisk.  Gradually add chicken broth and cook until thickened and mixture comes to a boil. Stir in peanut butter, salt, pepper, paprika and Tabasco.  Remove from heat and add cream; return to heat and bring to serving temperature but below boiling.  Sprinkle with fresh chopped chives for serving.  Will refrigerate for one week.

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