Durham House Peanut Bisque

• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 6 tablespoons unsalted butter
• 3 tablespoons flour
• 4 1/2 cups strong chicken stock
• 1 cup creamy peanut butter
• 2 1/2 cups half-and-half
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1 teaspoon sweet paprika
• 3 drops Tabasco sauce
• freshly chopped chives

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

celery, onion, unsalted butter, flour, chicken, peanut butter, salt, white pepper, sweet paprika, tabasco sauce, chives

Taken from www.food.com/recipe/durham-house-peanut-bisque-527962 (may not work)