Peanut Bisque Recipe

• 9 tbsp. smooth peanut butter
• 6 tbsp. butter
• 1/2 c. minced celery
• 1/2 c. minced onion
• 3 tbsp. flour
• 4 1/2 c. chicken stock
• 2 1/4 c. light cream
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• 1/2 teaspoon paprika
• 3 drops Tabasco

1. In a large saucepan, heat butter.
2. Add in celery and onions; cook till tender.
3. Place mix in blender and liquefy.
4. Return to saucepan; add in flour, stirring with a wire whisk.
5. Gradually add in chicken stock and cook till thickened and stock has come to a boil.
6. Stir in peanut butter, salt, pepper, paprika, and Tabasco.
7. Add in cream and heat thoroughly.
8. Sprinkle with minced chives.
9. Will last in refrigerator for a week and freezes well if you omit cream till ready to serve.
10. Makes 8 servings.

smooth peanut butter, butter, celery, onion, flour, chicken stock, light cream, salt, white pepper, paprika

Taken from cookeatshare.com/recipes/peanut-bisque-55082 (may not work)