RCI-SP.002.0194.001
Sopa de Pejibaye
Palm Fruit Soup
Prep30 min
Cook30 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- pejibayes10-12 unit
- 3 cups
- 1 Tablespoon
- 3 cups
- 1 unit
- garlic chopped or pressed3 cloves
- red1 unityellow or green sweet pepper.
- salt and fresh ground black pepper to taste1 unit
Method
1
Peel and pit the pejibayes by carefully cutting around the central pit and removing the flesh; discard the pit and skin.
2
Heat vegetable oil in a large pot over medium heat and add the chopped onion and garlic, stirring frequently until softened and fragrant.
3 minutes
3
Add the chicken stock to the pot and bring to a simmer.
2 minutes
4
Chop the red sweet pepper into small pieces and add to the pot along with the petibayes flesh.
5
Simmer the mixture until the pejibayes are very tender and begin to break down, approximately 15-20 minutes.
18 minutes
6
Carefully blend the soup using an immersion blender until it reaches a smooth, creamy consistency.
7
Stir in the milk gradually, stirring constantly to ensure even incorporation.
2 minutes
8
Heat the soup gently over low heat, stirring occasionally, until it reaches a simmer but does not boil.
5 minutes
9
Season with salt and fresh ground black pepper to taste, adjusting as needed.
10
Ladle the soup into serving bowls and serve hot as an appetizer or light meal.