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Peanut Bisque Recipe from the Durham House
Tony Eeds
I am searching for the recipe for peanut bisque served at the Durham House Restaurant in Waxahachie, Texas. The restaurant closed back in the early '90's, but I remember seeting the recipe in Dall / Fort Worth Home and Garden ( or similar ) once. Unfortunately, I lost track of the recipe.
Don Harrison
I am also looking for this recipe. I food server in this old home was a true joy. If you have any luck please let send me a copy.

Thank you in advance.

Wanda Bush
We enjoyed the Durham House so much. We went there every year with friends to celebrate our anniversaries. We particularly enjoyed the peanut bisque. If you can share it with us, we would be most grateful.

I have found the Durham House, and the B&B that still serves that peanut bisque. Unfortunately, they do not post/ share recopes! When I come upp with a good alternative, I will poet. In the meantime, if you can describe the soup, it will help (creamy, chunky; chicken broth ve cream base, onion, garlic, etc.) Ellen

I got very lucky- here is the recipe! It DOES have a chicken broth b ase, as I suspected.

Durham House Peanut Bisque
10 servings

1/2 cup celery, chopped
1/2 cup onion, chopped
6 tbl unsalted butter
3 tbl flour
4 1/2 cups strong chicken stock
1 cup creamy peanut butter
2 1/2 cups half-and-half
1/4 tsp salt
1/8 tsp white pepper
1 tsp sweet paprika
3 dsh Tabasco sauce
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

Stir in the peanut butter, half-and-half, salt, pepper, paprika and Tabasco sauce.

Ladle into soup bowls. Garnish with chopped chives.

The Durham House was Waxahachie's 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. "

See also this article:


P/S. Sometimes the soup is garnished with chopped roasted peanuts.

PPS. The recipe I found was posted by Recipe by: The Dove's Nest Restaurant by Cindy Burch
I Ate at the Durham House on several occasions in the late 80's and have looked for the peanut butter bisque soup for years. This recipe is right on - tastes just like I remember. Thanks.
Thank you so much for posting this recipe. I owned the house next to the Jerry & Bob in 1978 and was introduced to this phenomenal bisque when Jerry & Bob sent dinner over to our house with our own private server. We had no electricity at that time, as we were deep in the throws of renovation and rewiring was going on. I will never forget their kindness and the lovely dinner they provided that evening. We ate at their lovely restaraunt more than the average patron because Bob would call us when there was a cancellation and we seized every opportunity to come over. They were truly wonderful neighbors and certainly they are missed.
Thanks again!
Joan, hank you for the lovely anecdote. It is a good recipe, and I was very lucky to find it! It sounds like they could still do a little cookbook with success- or maybe they would like a couple of pages on my website...
Hi Ellen,
Both Bob and Jerry have passed on but possibly someone has their recipes. Maybe Cindy at the Dove's nest. I would love to have the shrimp and Alaskan King crab recipe. I do know Jerry's son lives here and possibly would share them. He has recently had a personal tragedy but possibly sometime in the future, he might consider it. If anyone does have them, I would love to have them myself.
Thanks, Joan
barbara beevers
dove nest restaurant bread pudding
Would really like to have this recipe.
Use to live down the street from the Gosses.
In fact, my son went to Duncanville High
School with Cindy.

If possible, please forward..

Thank you

The restaurant has a new cookbook they have self-published, 19.95, at Maybe you need a treat?
Tony Eeds
I am off to get a copy of the cook book
I am so glad you shared the recipe! My husband had mentioned this soup many times. Thanks to your posting I was able to make it .... it was just like we remembered. Thank you.
Thank you for sharing the recipe. My husband and I along with 2 very special friends dined at the Durham House on several occassions. The Peanut Bisque was so delictable. I mentioned it this past weekend because I wanted to make it for Thanksgiving - took my chance and googled it and thanks to you, I now have the recipe!
You are both welcome, the internet is a mighty fine cooking tool.
Zoey Daniel
The Durham House was owned by my Uncle Bob and his companion Jerry. My Granny (and Uncle Bob's mother) was a waitress there for many years. Many of you may remember her as Louise Daniel. Durham House brought visitors from all over and was a draw for Dallas socialites. Some notable guests were Sally Field, John Malcovich, and Ed Harris whom my mom served dinner while they were in town filming Places in the Heart. The Durham House still stands with all the memories nestled inside. I woke up this morning determined to find the bisque recipe for my Thanksgiving menu. I am so grateful to this site for providing the recipe for us all! I have such wonderful memories of this comforting, elegant bisque. I still taste it today. Thanks to all of you for remembering the Durham House and sharing our love for Bob Daniel's amazing Peanut Bisque.
What a great thread! I went searching for the recipe tonight on a nostalgia trip, and this thread has definitely put a smile on my face.

I worked at the Durham House through High School and occasionally when I was home from college and still think often of Bob, Jerry, Louise and all of the various personalities that came through. Truly a wonderful place with wonderful people.

I still make variations of Jerry's Amaretto Trifle when I need an easy, quick, yet still impressive dessert. It's amazing how half and half and a little amaretto will transform vanilla instant pudding!

Thank you to every one that has submitted the postings. I was trying to find recipes for the side dish of Jerry's corn. I worked at Durham House as a college studant in 1977-78. Very fond memories. I miss Jerry, Bob, and Monte; they were very kind.
Recreating recipes is my way of celebrating the lives that brought them.
I am so glad I found this site today! I, too, loved driving down to Waxahachie to eat at the Durham House. I had asked for the peanut bisque recipe and they sent it to me. A couple of years ago, my recipe book was stolen (don't leave treasured items at work!). I will never be able to replace many of the recipes I had collected over the years. The Durham House peanut bisque was one recipe I really missed having. Thank you so much for posting it. I seem to recall their recipe calling for Hungarian paprika, but that's the only difference that jumps out at me (and it's probably the same thing anyway). I can't wait to make up a batch.
From a Budapest website, this paprika help:

Hungarian Paprika
History, Facts & Recipes


Paprika Facts
Paprika History
Production of Hungarian Paprika
Hungarian Paprika Types
Where to Buy Hungarian Paprika
Cooking Tips
Common Paprika Dishes
Wine Recommendation

Hungarian Paprika Facts

Paprika powder is produced by grinding the dried deep red paprika pods of the pepper plant (Capsicum annum L. is the botanical name)

* Although paprika is the syambol of Hungary's cuisine the plant was brought to the country by the Turks only in the 16-17th centuries.

* its pungency ranges from sweet to mildly hot and very hot, depending of the type of pepper the powder was produced. The colour of the spices varies from mild to bright red and there are papika powder types with brownish colour too.

* Note that not the brightest red paprika is the hottest!
The orange coloured one will make you really cry.

* the hotness is caused by capsaicin, a chemical that is extracted from paprika plants to use in pharmaceutical production due to its pan killer effect

* The fresh red pepper is rich in vitamin C (150mg/100g paprika) and other important minerals

* Albert Szent-Györgyi, Hungarian scientist was awarded the Noble prize in 1937 for discovering vitamin C, its anti-scorbuitc and other physiological effects.
He and his colleagues worked at the laboratory of the Szeged University. Szent-Györgyi and his collegues experimented with the paprika plant and they extracted vitamin C first in the world form the vegetable.

* Would you think that even pálinka (brandy) is made from paprika?

History of Hungarian Paprika

The Turks introduced the pepper plant to Hungary during their rule in the 16th-17th centuries.

At first it was regarded and used as an ordinary plant and decorated the gardens.

Sheperds and herdsmen who had more contact with the invaders started spice their meals with the fiery powder.

Then paprika got to the kitchens of the peasants.

Aristocrats found the peasant foods flavoured with the red spice very tasty and slowly they started to use paprika too.

By the 19th century paprika became a dominant spice in Hungarian kitchens and restaurants.
Production of Hungarain Paprika

Due to the favourable climate and geographical conditions Hungarian paprika has a bright red colour and a distinctive rich flavour that allowed Hungary to became one of the leading paprika producers in the world.

Kalocsa and Szeged in the southern part of Hungary are the heart of paprika production in Hungary. These regions have the highest amount of sunny hours a year and paprika plants need lots of sunshine to get ripe and sweet.

Riped peppers are harvested in September. Kalocsa, Szeged and the neighbouring villages are adorned with bright red, threaded paprika strings, hung from the fencesa and porches.


The farmers used to hung the paprika string in a rainproof area and let them desiccate by the sunshine then dried them in earthenware ovens.

Today the fresh peppers are dried artifically in ovens.

The dried pods were crushed by foot then ground into a fine powder using a mortar and a pestle.

Water mills and later steam-powered mills replaced the manual kulu towards the end of he 19th century.

During the first decades of paprika production the pungency of the powder couldn't be controlled.

The pepper's veins and seeds that contain the capsaicin responsible for its pungency were manually removed from the dried, crushed pods prior to grinding.

Not only the process was lenghty, but some capsaicin always remained in the pods which made it impossible to predict the hotness of the powder.

In the mid 1800ies the Palfy brothers from Szeged invented an efficient way to remove the veins and seeds thus enabling mass-market production of the sweet Hungarian paprika that has always had a larger market than the hot types.


Ferenc Horváth and Jenő Obermayer form Kalocsa developed the first non-pungent pepper variety in the world through cross-breeding.

This pepper type is sweet and there's no need to remove the veins and seeds.

Today automatic machines do everything from sorting, washing, grinding to packaging.

Many farmers make paprika powder at home to this day, especially in the villages in the Great Plain.

Types of Hungarian paprika

In the shops you can find 8 brands of Hungarian paprika varying in colour and pungency:

1. Special quality (Különleges) - this is the mildest of all paprikas and has the most vibrant red colour
2. Delicate (csípősmentes csemege)-mild paprika with rich flavour,
3. Excuisite delicate (csemege paprika) –slightly more pungent than the Delicate,
4. Pungent Excuisite delicate (csípős csemege), even more pungent
5. Noble sweet (édesnemes) – the most common type, slightly pungent with bright red colour,
6. Half-sweet (félédes) – a medium-pungent paprika
7. Rose (rózsa) – light red colour, mildly pungent
8. Hot (erős) – the hottest of all paprikas, light brown-orange colour

So as you can see, the most common Hungarian, is sweet.

Rhonda J Holland
My brother, Michael Jones worked as a waiter at the Durham House in the late 70's and early 80's while he was attending college at SAGC. He spoke so highly of Jerry, Bob and Louise. We immensely enjoyed eating there and loved even more to threaten my brother that we would embarrass him in front of those he worked with at Durham House. Sure enough, the night that we all had spinach salad, Bob came over to meet us and we greeted him with spinanch in between our teeth. Forgive me if I am using this website incorrectly, but I am searching for my brother's friend, Stacy and wife Holly. My memory is hazy but I beleive that Stacy was either related or a good friend of Jerry and Bob. The reason why I am searching is that my family is throwing my brother a surprise 50th birthday party and I would love to have Stacy and Holly attend. Obviously I cannot remember Stacy's last name but if any of you know them and would be so kind as to forward my email address, I would be very grateful. Sincerely, Rhonda Jones Holland
stacy weber
we googled durham house and I was truly surprised to find such wonderful postings. what a coincidence! Mike was one of my best friends for years, although i often called him Doyle, he hated that name. Would love to hear from you all. Stacy Weber (Jerry's son).
Stacy, you have to post an email address in the body of the note if you want to have folks reach you. Use this format-

so the little web robots don't deliver your address to the spammers. Hope you all can connect. Ellen

stacy weber
my email address is
connie morton
what a great surprise, finding this recipe again. My husband and I used to take that nice country drive from Mansfield to Durham House. Jerry and Bob gave us a zeroxed copy and I misplaced it years ago although I still have a copy of their menu. I'll never forget when our car keys were locked in the car and Jerry and Bob immediately handed us the keys to their Cadillac so we could drive back to Mansfield and retrieve our spare set. Such fond memories.
Joan Milligan
I was just telling my husband of the Durham House where my family would dine on special occasions during the late 70's-early 80's, and the unforgettable peanut bisque... Such a surprise to find this thread! I know what a wonderful memory the place was for me, but it is so nice to see that others were also smitten. What a wonderful memory. And I can't wait to try out the peanut bisque recipe! Thank You!
This is one of my favorite threads, and the recipe is delicious.
Barbara Stewart
Bob Welch and Louise Daniel were mu Uncle and Aunt. They were the most wonderful people put on this earth. Jerry Weber was also a wonderful person and an amazing chef. Thank ya'll for ther kind words. They are all truely missed.
Tony Eeds
It has been a while since I looked in on this thread.

It is so wonderful to see the continued interest and the wonderful shared memories that so many of us have about the Durham House.

I was by the house just a few sort months ago and it stands as proud as ever.

I enjoyed many meals there throughout the life of the restaurant, entertaining business associates and friends alike with the fabulous food and the impeccable service.

I was there the evening of the cast party hosted by Sally Fields and long used that against Bob when he would not allow me a group larger than six!

Stephen Bruton
Thank you so much for posting the recipe. I only had the bisque one time about thirty years ago when I was but a teenager. However I never forgot it. It was not so much a soup that I simply ate, as one that I experienced, so to speak.

Tonight the idea hit me to try to recreate the bisque for supper. I was surprised and gratified to find this site.

This bisque made such a striking impression on my entire family that we would periodically discuss it over the intervening three decades. How many appitizers prove to be that memorable? Thanks to you, I now no longer have to just fondly reminisce, but can now savor.

Paul R. Taylor
i also was a waiter @ the durham house ffom fall of 1976 thru spring 1977. bob & jerry would come to the cafeateria @ southwestern a/g college for lunch many times. i believe monty came once. the ny york strip was a favorite.sorry to hear of their passing as i have thought of them often thru the years.jerry took me to the chevy dealer & vouched for me to get a new car.