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Hearts of Palm Bisque With Red Pepper Coulis

8 servings

RED PEPPER COULIS

• 1 large red bell pepper
• 1 garlic clove, peeled
• 2 tablespoons fresh orange juice
• 1 tablespoon extra-virgin olive
• 2 teaspoons tomato paste

HEARTS OF PALM BISQUE

• 6 cups defatted rich chicken broth
• 1 large parsnip, peeled and coarsely chopped
• 1 large yellow onion, peeled and coarsely chopped
• 2 (15-ounce) cans hearts of palm
• Salt and pepper, to taste
• 1/4 cup whipping cream, yogurt or crème frache

To prepare the Red Pepper Coulis: Cut the red pepper in half and trim away the ribs, seeds and stem. Place the pepper halves, skin side up, under a broiler or in a very hot oven. Roast until the skin begins to peel away and blacken. This will take 10 to 20 minutes. Allow the pepper to cool. Pull away the blackened skin and discard. Transfer the pepper halves to a blender jar and add the garlic, orange juice, olive oil and tomato paste. Puree until smooth and creamy. Set aside the coulis for later use.

Combine the broth, parsnip and onion in a pot and cover and simmer for 20 minutes, or until the parsnip mashes easily. Drain the hearts of palm and rinse in cold water. Coarsely chop the hearts of palm and add to the pot. Continue cooking for 8 minutes.

Transfer the mixture to a blender and puree until smooth. Return to the pot and heat through. Add salt and pepper to taste. Quickly whisk in whipping cream. Ladle soup into bowls and drizzle the Roasted Red Pepper Coulis over the top. Serve immediately.

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