Creamy Soup With Hearts Of Palm Recipes

Steps:

• Drain and rinse the palm hearts then place in a food processor and puree.
• Melt butter in a saute pan.
• Add flour and cook over low heat stirring constantly into a blonde roux.
• Slowly add warm chicken stock stirring with a wire whip so it is lump free.
• Blend in the palm hearts.
• Add the milk and cream just before serving.
• Bring to serving temperature but do not allow to boil.
• Add a little pepper to accent the taste.

Steps:

• Cut the hearts of palm into 3/4inch rounds and quickly saute in butter. Add reserved liquid and chicken stock. Cook over medium heat stirring for 2 to 3 minutes. Transfer to a blender and puree. Strain through a sieve and return to a sauce pan. Temper 1 egg yolk with some of the hot liquid and whisk into the puree. Season with salt and pepper. Ladle into warm soup bowls. Combine the parsley and yogurt and place a dollop on top of the soup as a garnish.

Steps:

• 1. Heat the olive oil in a skillet over medium heat, and saute garlic, onion, and leeks for about 5 minutes; add all but 2 tablespoons of the hearts of palm and saute for another 2 minutes.
• 2. Add the vegetable broth and simmer for 15 minutes.
• 3. Add salt and pepper to taste and remove from the heat; allow to cool 5 minutes.
• 4. Stir in the whipping cream, and ladle the mixture into a blender or food processor; blend until smooth, return to pan and gently reheat.
• 5. Meanwhile mix the tomato, scallion, and reserved hearts of palm for garnish.
• 6. When soup is heated through, top with garnish.

Steps:

• Puree hearts of palm, egg yolk and 2 cups broth in blender until smooth. Pour into large saucepan; add remaining broth. Bring to boil. Reduce heat to medium-low; simmer 10 min.
• Remove 1 cup of the soup to small bowl; whisk in cornstarch. Pour into saucepan of soup, stirring constantly. Whisk sour cream into soup until well blended.
• Top each serving with 1 tsp. parsley.