Basque Potato Soup

Peel and dice the onion. Trim, deseed, and dice the green bell pepper. Dice the potato into ½ inch pieces. Thinly slice the scallion. Peel and mince the garlic. Drain the hearts of palm.

Place a large pot over medium-high heat with 1 tbsp olive oil. Once hot, add the diced onion, diced pepper, and a pinch of salt. Cook, stirring occasionally, until softened but not browned, about 3 to 5 minutes. Add just half the garlic and cook until aromatic, about 30 seconds.

Add the diced potato, smoked paprika, 1 tsp salt, and 2½ cups water to the pot with the vegetables. Bring to a simmer and cook until vegetables are tender, about 13 to 15 minutes. Reduce heat to low, then add the hearts of palm and just 2 tsp white balsamic vinegar. Cover and keep warm on low heat.

Set the oven to broil on low. Halve the ancient grain roll, lengthwise. Drizzle with 2 tsp olive oil over the bread and sprinkle with a pinch of salt. Toast directly on the oven racks, cut side up, until browned, about 2 to 3 minutes.

Add the remaining grated garlic, remaining white balsamic vinegar, paella, and Vegenaise, to a medium bowl and stir the rouille well. Spread the rouille over the toasted bread.

Taste the Basque potato soup and adjust seasoning with salt as needed. Divide the soup between bowls and top with the sliced scallion. Serve with rouille crostini. Enjoy!