Peach Palm Fruit Cream Soup

🛒 Ingredients

• Cooked Pejibaye (Peach Palm Fruit), peeled 200 g · 340 kcal
• Onion, chopped 14 g · 6 kcal
• Garlic, minced 2 g · 3 kcal
• Olive oil 3 g · 27 kcal
• Chicken broth 120 g · 12 kcal
• Whole milk 60 g · 37 kcal
• Heavy cream 30 g · 102 kcal

👨‍🍳 Instructions

1. If using fresh pejibayes, boil them in salted water until tender, then peel and remove the seed. Dice the cooked pejibayes into smaller pieces.
2. In a medium pot, heat the olive oil over medium heat and sauté the chopped onion and minced garlic until fragrant and softened, about 5 minutes.
3. Add the diced pejibayes, chicken broth, and whole milk to the pot. Bring the mixture to a simmer, then reduce heat and cook for 10 minutes to allow flavors to meld.
4. Carefully transfer the soup mixture to a blender and blend until completely smooth and creamy. You may need to do this in batches.
5. Return the blended soup to the pot. Stir in the heavy cream and season with salt and pepper to taste. Heat gently without boiling, then serve immediately, garnished with fresh cilantro.