Aloha Friday Recipe: Papaya and Watercress Bisque

January 18th, 2008

1/4 cup olive oil
1 cup Maui onion diced
2 tablespoons garlic, chopped
2 tablespoons ginger, chopped
1 teaspoon fresh thyme chopped
5 cups watercress, chopped
4 cups ripe papaya, peeled and seeded
1 cup white wine
8 cups chicken stock
3 tablespoons roux (3 tablespoons of melted butter mixed with 3 tablespoons of flour)
1 cup heavy whipping cream

Sautee with olive oil, Maui onions, ginger, garlic and thyme until onions are translucent. Then add the watercress and sauté for one minute then add the papaya and wine. Simmer for another minute then add the stock. Bring to a simmer then puree bisque with a soup wand or a blender. Put bisque back into the pot and add the cream bring to a simmer and add the roux, whisk well and simmer for five minutes. Season to taste with kosher salt and black pepper. Strain soup if using thick fibrous watercress.

12 to 14 - 8oz. Servings (half recipe for family of 4-6)

Recipe courtesy Mama’s Fish House on Maui