LIGHTLY CURRIED PEANUT BISQUE
Provided by Jean Anderson
Categories Soup/Stew Nut Sauté Thanksgiving Dinner Peanut Curry Fall Winter Family Reunion Potluck Bon Appétit Wheat/Gluten-Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 19
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.
CURRIED ACORN SQUASH BISQUE
My own delicious variation of a curried squash-based soup using the acorn variety. With careful thought and care, I've created a smooth and invigorating soup that would provide a perfect dinner starter to any party or social gathering. Certainly a multi-purpose dish that would work well anywhere. Perfect in your favorite mug for chilly rainy days. When with friends, I like to serve it with baked honey ham and salad (just an idea). You'll have everyone asking you where you learned to cook so well, I promise!
Provided by leafyHendrix
Categories Soups, Stews and Chili Recipes Bisque Recipes
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Place squash into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain.
- Combine flour, curry powder, ginger, and brown sugar in a small bowl; mix loosely to combine.
- Melt 1/2 of the butter in a deep pan over medium-high heat. Add onion, celery, carrot, and garlic; saute for 2 minutes. Add 1/2 cup whipping cream, remaining butter, olive oil, vinegar, and bouillon cube. Add flour mixture; cook and slowly stir for 15 seconds, then reduce heat to medium or medium-low. Cover with a lid and cook until veggies are cooked through, about 3 minutes.
- Add cooked squash on top of the veggies, and season generously with salt and pepper; do not stir. Cover and cook until squash is heated through, about 1 minute.
- Fill blender halfway with squash mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend until mostly smooth. Pour into a pot. Repeat with remaining squash mixture.
- Reheat soup if needed. Put into a large serving bowl or separate serving dishes, garnish with cilantro, and drizzle with cream.
Nutrition Facts : Calories 296.3 calories, Carbohydrate 29.8 g, Cholesterol 47.6 mg, Fat 20.2 g, Fiber 4.5 g, Protein 3.4 g, SaturatedFat 10.2 g, Sodium 298.2 mg, Sugar 6.2 g
CURRIED BUTTERNUT SQUASH AND APPLE BISQUE
This is the most requested recipe I make, it is the perfect fall and winter soup. Warning: Don't make it for Thanksgiving as people will fill up on it and be unable to eat the rest of the meal!
Provided by Gregg Bracke
Categories Soups, Stews and Chili Recipes Soup Recipes Fruit Soup Recipes
Time 3h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place squash onto a baking sheet cut-side down.
- Bake squash in preheated oven until the skin loosens from the flesh, about 40 minutes.
- Heat olive oil in a 5-quart stockpot over medium-high heat. Cook and stir onion and garlic in hot oil until the onion is translucent, 5 to 7 minutes. Add vegetable stock, curry sauce, and apples to the stockpot; bring to a simmer, stirring frequently. Reduce heat to medium-low.
- Cut squash into 1-inch cubes; add to the stockpot. Bring the mixture again to a simmer, place a cover on the pot, and cook, stirring once every 15 minutes, until the squash is tender and breaks apart easily when stirred, about 2 hours.
- Remove pot from heat and blend soup with an immersion blender until completely pureed. Pour coconut cream into the soup; continue blending until creamy. Top each serving with toasted pine nuts and a couple of leaves of cilantro.
Nutrition Facts : Calories 602.7 calories, Carbohydrate 61.8 g, Fat 40.6 g, Fiber 15.6 g, Protein 10.4 g, SaturatedFat 31.4 g, Sodium 584.1 mg, Sugar 15.9 g
PEANUT BUTTER BISQUE
Copied from a cookbook I took out of a library before I disoovered Zaar so I didn't note the source. I think some red pepper flakes would be a nice addition (or cayenne pepper). Guessed cooking time since I haven't made it yet.
Provided by Oolala
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 460.8, Fat 38.7, SaturatedFat 10.4, Cholesterol 14.9, Sodium 926.8, Carbohydrate 17.2, Fiber 3.8, Sugar 5.9, Protein 16.2
CURRIED PEANUTS
Make and share this Curried Peanuts recipe from Food.com.
Provided by Vnut-Beyond Redempt
Categories Lunch/Snacks
Time 5m
Yield 1 cup
Number Of Ingredients 4
Steps:
- Melt butter in heavy skillet.
- Add sugar and curry powder
- Stir.
- Add peanuts and stir over medium heat for about 3- 4 mins.
- Remove to baking sheets.
- Stir peanuts to separate them.
- Cool.
Nutrition Facts : Calories 1125.2, Fat 90.2, SaturatedFat 15.3, Cholesterol 15.1, Sodium 1431.7, Carbohydrate 57, Fiber 13.8, Sugar 27, Protein 40.4
CURRIED PEANUTS
I make a big batch of these nuts at least once or twice a week to satisfy our six children. The never last long around our house, but I don't mind because I can whip up another batch in a matter of minutes.-Debbie Lewis, Longview, Washington
Provided by Taste of Home
Categories Snacks
Time 15m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a heavy skillet, melt butter; stir in sugar and curry powder. Add peanuts. Cook and stir over medium heat for 3-4 minutes. Spread on a sheet of oil; separate nuts. Cool. Store in an airtight container.
Nutrition Facts :
More about "lightly curried peanut bisque recipes"
PEANUT DIP RECIPE | BON APPéTIT
From bonappetit.com
CURRY RECIPES & MENU IDEAS - PAGE 10 | EPICURIOUS.COM
From epicurious.com
PEANUT BISQUE RECIPE - COOKEATSHARE
From cookeatshare.com
CURRIED BUTTERNUT-PEAR BISQUE RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
CURRIED CORN BISQUE RECIPE | EATINGWELL
From eatingwell.com
LIGHTLY CURRIED PEANUT BISQUE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE FOR PUMPKIN PEANUT CURRY BISQUE - PRESSREADER
From pressreader.com
SPICY ROASTED PEANUT BISQUE (GLUTEN FREE) RECIPE - RABBIT HILL INN
From rabbithillinn.com
CURRIED PUMPKIN PEANUT BISQUE | HAWAIIAN ELECTRIC
From hawaiianelectric.com
PEANUT BISQUE - TAYLOR TASTES
From taylortastes.com
LIGHTLY CURRIED PEANUT BISQUE | RECIPE | FOOD PROCESSOR RECIPES, …
From pinterest.com
LIGHTLY CURRIED PEANUT BISQUE | SOUP KITCHEN, DELICIOUS SOUP, SOUP …
From pinterest.co.uk
LIGHTLY CURRIED PARTY POT PIE | RECIPE | RECIPES, CHICKEN RECIPES ...
From pinterest.ca
LIGHTLY CURRIED PEANUT BISQUE RECIPE | EPICURIOUS.COM | STUFFED …
From pinterest.co.uk
CURRIED SWEET POTATO BISQUE - DISHING UP THE DIRT
From dishingupthedirt.com
RECIPE.VEGETARIAN.PEANUT BISQUE – CARBOLIGHT PLAN COOK BOOK
SWEET POTATO-PEANUT BISQUE - OH SWEET BASIL
From ohsweetbasil.com
LIGHTLY CURRIED PEANUT BISQUE
From pinterest.com
LIGHTLY CURRY RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
PEANUT BISQUE - RECIPE | COOKS.COM
From cooks.com
CURRIED BUTTERNUT BISQUE - DETOXINISTA
From detoxinista.com
10 BEST INDIAN PEANUTS CURRY RECIPES - YUMMLY
From yummly.com
CURRIED LOBSTER BISQUE - THE WHOLE SMITHS
From thewholesmiths.com
CREAMY COCONUT CURRY CAULIFLOWER BISQUE - OLIVE JUDE
From olivejude.com
PERFECT FOR FALL CURRIED PUMPKIN BISQUE - COPYKAT RECIPES
From copykat.com
COCONUT CURRIED SWEET POTATO BISQUE - FOOD: A LOVE STORY
From food-alovestory.com
CURRIED SWEET POTATO BISQUE RECIPE | MYRECIPES
From myrecipes.com
CURRIED SWEETPOTATO, GINGER, & COCONUT BISQUE - LUNACAFE
From thelunacafe.com
RECIPES FROM THE GRAPEVINE COTTAGE
From grapevinecottage.com
CURRIED PEANUT SHRIMP RECIPE | MYRECIPES
From myrecipes.com
PUMPKIN PEANUT CURRY BISQUE RECIPE - GUNDERSEN HEALTH SYSTEM
From gundersenhealth.org
WORLD BEST PUMPKIN FOOD RECIPES: LIGHTLY CURRIED PUMPKIN SOUP
From pumpkinfood.blogspot.com
CURRIED DELICATA AND SWEET POTATO BISQUE - SO...LET'S HANG OUT
From soletshangout.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love