Bisque au Cœur de Palmier
A vegan take on the great French bisque — a rich seaweed-broth soup finished with brown-butter hearts of palm.
frenchsoup
⚠ Contains allergens
soy
Ingredients
Seaweed Broth
- 10 g Irish moss
- 10 g dried wakame
- 10 g sea lettuce
- 10 g thong weed
- 10 g sugar kelp
- 2 l water
Bisque
- 2 fennel bulbs— finely sliced
- 2 onions— large, finely sliced
- 1 celery stalk— sliced
- 50 g tomato paste
- 75 ml Cognac
- saffron— 1 pinch
- 1 tbsp white miso
- 150 ml oat cream
- 30 g plant-based butter
- 1.5 l seaweed broth
- 2 bay leaves
- 1 tsp black peppercorns
- sea salt— to taste
Brown Butter Heart of Palm
- 2 hearts of palm— large
- 40 g plant-based butter
- 1 tbsp olive oil
- fleur de sel
To see full recipe:
View the original recipe by Alexis Gauthier ↗