Lightly Curried Peanut Bisque
Serves: 6
Jadyn Kohler
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
53
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
3 tbsps
Butter1 large
Yellow Onion (coarsely chopped)1 tsp
Curry Powder1 tsp
Ground Cumin1 tsp
Ground Coriander1 tsp
Ground Turmeric1 tsp
Black Pepper3 cup
Chunky (firmly packed)1 cup
Pecan (coarsely chopped)1 cup
Heavy Cream1 tsp
Salt (to taste)1 tsp
Sweet Paprika2 tbsps
Chives (finely snipped fresh)6 tbsps
Mango Chutney (optional)Directions:
1
" Add the pecans and cook, stirring occasionally, for 2 minutes more
2
Remove the soup from the heat and cool for 10 minutes
3
Melt the butter in a large, heavy saucepan over moderate heat
4
Add the celery and onion and sauté for 8 to 10 minutes or until limp and golden
5
Blend in the curry powder, cumin, coriander, turmeric, cayenne, and black pepper, then cook and stir 1 minute more
6
Add the peanut butter, then gradually mix in the chicken stock
7
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
8
" Add the pecans and cook, stirring occasionally, for 2 minutes more
9
Remove the soup from the heat and cool for 10 minutes
10
Purée the soup by churning in batches in the food processor or in an electric blender at high speed
11
It will still be lumpy
12
Note: For a silky soup, force through a fine sieve
13
Return the soup to the pan, add the cream and salt, set over moderate heat, and bring to a simmer
14
Taste for salt and adjust as needed
15
Or, if you prefer, refrigerate the soup for up to two days
16
When ready to serve, reheat the soup or serve cold
17
Ladle into heated (or chilled) soup plates, and sprinkle each portion with paprika, peanuts, and chives
18
Then, if you like, top with the mango chutney
19
Melt the butter in a large, heavy saucepan over moderate heat
20
Add the celery and onion and sauté for 8 to 10 minutes or until limp and golden
21
Blend in the curry powder, cumin, coriander, turmeric, cayenne, and black pepper, then cook and stir 1 minute more
22
Add the peanut butter, then gradually mix in the chicken stock
23
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
24
Purée the soup by churning in batches in the food processor or in an electric blender at high speed
25
It will still be lumpy
26
Note: For a silky soup, force through a fine sieve
27
Return the soup to the pan, add the cream and salt, set over moderate heat, and bring to a simmer
28
Taste for salt and adjust as needed
29
Or, if you prefer, refrigerate the soup for up to two days
30
When ready to serve, reheat the soup or serve cold
31
Ladle into heated (or chilled) soup plates, and sprinkle each portion with paprika, peanuts, and chives
32
Then, if you like, top with the mango chutney