Caramelized Pineapple Bisque

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
95
protein 
1 g
sodium 
254 mg
carbohydrates 
15 g
fat 
2 g
fiber  
2 g
cholesterol 
0 mg
Servings 
8 (¾ cup ea.)
Ingredients 

1 Tbsp Ancho chili powder
1 tsp extra-virgin olive oil
1 cup diced yellow onions
2 cups fresh diced pineapple
2½ cups water
2½ cups vegetable stock
1 tsp fresh cilantro stems
1 Tbsp Mirin wine
1 tsp Worcestershire sauce
1 cup lite coconut milk
1 Tbsp cane sugar
½ tsp sea salt
2 Tbsp low-sodium Tamari sauce

For a lighter colored soup, do not caramelize the pineapple, just sauté until cooked through but not dark in color.
Instructions 
  1. Toast chili powder in a toaster oven 3 to 5 minutes, or until golden.
  2. In a large saucepot over medium heat, sauté onions in olive oil until translucent. Add pineapple and sauté until slightly caramelized. Add toasted chili powder and stir to combine.
  3. Add water, vegetable stock and cilantro stems to the pot and bring to a simmer. Simmer for 30 minutes until liquids and solids are even. Remove from stove, cool slightly and puree mixture. 
  4. Stir in remaining ingredients and serve.
For a lighter colored soup, do not caramelize the pineapple, just sauté until cooked through but not dark in color.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.