Cilantro and Papaya Bisque

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 Cilantro, 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 Maui onions, ginger, garlic and thyme in Olive Oil until onions are translucent.

Add the cilantro and sauté for one minute then add the papaya and wine.

Simmer for another minute or so then add the stock and bring to a simmer.

Pour into a blender and puree.

Back into the pot, add cream and bring to a simmer then add the roux, whisk well and simmer for five minutes.

Strain.

Season to taste with salt and black pepper.

Serve!