Instructions: 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.

Note:
The Durham House was Waxahachies finest restaurant for many years. A beautiful Victorian home a couple of blocks from the town square housed this institution, and back in the 1980s limousines would line up outside the house bringing hungry customers from miles around. The Durham House closed several years ago, but one of our dear friends and great customers, Mary Jo Blaine, gave me their famous recipe for Peanut Bisque. She said the owners gave it to her as a wedding gift when she and her husband held their rehearsal dinner there.

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