Durham House Peanut Bisque Recipes

WARM CHESTNUT BISQUE

Steps:

• Place a Dutch oven over low heat. Add the butter and melt. Add the celery, onion and garlic and sweat until tender and translucent, 8 to 10 minutes.
• Add the stock, chestnuts, sherry, heavy cream, bay leaf and thyme, bring to a gentle simmer and cook until the chestnuts are very tender, 10 to 15 minutes.
• In the meantime, whisk together the creme fraiche and pumpkin pie spice in a small bowl until combined. Set aside for garnish.
• Remove the thyme sprig and bay leaf from the soup. Carefully transfer the soup to a blender and puree on high speed until very smooth (raise the speed of the blender gradually and leave the lid ajar to allow the steam to escape). Sprinkle with salt and pepper to taste, thinning with more heavy cream as desired and a splash of the sherry. Serve warm, garnished with the spiced creme fraiche.

CARROT-PARSNIP BISQUE

Steps:

• In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add onion, cinnamon, salt, nutmeg and pepper. Cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute. Set aside 1 carrot; chop remaining carrots. Add chopped carrots, parsnips and stock to onion mixture; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until vegetables are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return soup to pan; keep warm. Using a vegetable peeler, shave carrot lengthwise into very thin strips. In a small saucepan, heat remaining oil over medium-high heat. Fry carrot strips 2-3 minutes or until crispy, stirring occasionally. Drain on paper towels., Gently reheat soup; stir in cream. Divide soup among 4 bowls. Top with carrot strips and, if desired, chives.

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.

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.

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.