Best Peanut Butter Bisque Recipes

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

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.

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.

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.

THE BEST PEANUT BUTTER BLOSSOMS

Steps:

• Whisk together the flour, baking soda and salt in a medium bowl until combined.
• Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, 1 minute. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients until combined. Cover with plastic wrap and refrigerate for 1 hour.
• Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly grease 2 baking sheets with nonstick spray.
• Roll half the dough into 1-inch balls (about 1 tablespoon each) and then roll in granulated sugar. Place on the prepared baking sheets about 2 inches apart. Chill the remaining dough while the first batch bakes.
• Bake, rotating and switching the pans halfway through, until the cookies are puffed and lightly golden, 10 to 11 minutes. Immediately press a chocolate candy into the center of each cookie. Let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough.