Sopa de Pejibaye — Velvet Peach Palm Soup

Ingredients

• 2 lb cooked pejibaye, peeled and pitted (or 1½ lb butternut squash plus ½ cup cooked chestnuts)
• 4 cups chicken stock
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• ½ cup heavy cream
• 2 tbsp butter
• ½ tsp ground nutmeg
• 2 tbsp sour cream, to serve
• 3 tbsp chopped cilantro
• Salt and white pepper

Method

1. If starting with raw pejibaye, boil them in salted water for 45 minutes until a knife pierces easily, then peel and pull out the seed. Wear gloves — the skins can irritate.
2. Cook the onion and bell pepper in butter over medium heat for 8 minutes until soft, then add the garlic and nutmeg for 1 minute.
3. Add the pejibaye and stock, bring to a simmer, and cook 15 minutes so the flavors marry and the fruit softens completely.
4. Blend until absolutely smooth, then pass it through a fine sieve. Pejibaye is fibrous and this straining step is the whole difference between velvet and sawdust.
5. Return to low heat, stir in the cream, and season with salt and white pepper. Never boil it after the cream goes in.
6. Ladle into bowls, swirl a spoon of sour cream through each, and top with cilantro.