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Crema de Pejibaye (Peach Palm Soup) Recipe

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This recipe for Crema de Pejibaye (Peach Palm Soup) is from Recipes of Costa Rica, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
18 Pejibayes (cooked, peeled, pitted and chopped)
6 Cups of Chicken Broth
1 Cup of Heavy Cream
1/4 Cup butter
4 Tbsp of all purpose flour
2 yellow onions, finely chopped
3 bay leaves
Bundle of 1 sprig of thyme and rosemary
Salt and pepper to taste
Directions:
Directions:
1-In a medium to large pot, melt the butter and saute the onions until they begin to caramelize
2-Slowly mix in the flour and then add the chicken broth. Bring to a boil.
3-Add chopped pejibayes, turn down the heat and simmer with the bay leaves and bundle of thyme and rosemary for 10 minutes. Remove bundle and bay leaves.
4-Using an immersion blender, blend the contents of the pot until smooth
5-Simmer for 10 more minutes to allow it to thicken, and add salt and pepper to taste
6-Garnish with fresh chopped cilantro and serve hot.

 

 

 

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