Crema De Palmitos Hearts Of Palm Soup Recipes

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:

• Mince onions and garlic to equal about a cup.
• Heat oil in a stockpot over medium-high heat.
• Add onions/garlic and cook briefly until wilted.
• Reduce heat to medium, add hearts of palm and cook about 8 minutes to mellow the flavors.
• Mince scallion greens and set aside.
• Let garlic/hearts of palm mixture cool slightly and whirl in blender, adding a little chicken stock if necessary.
• Return to pan, stir in the rest of the stock, and bring to a boil.
• Serve garnished with the scallion greens.

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:

• Melt butter and add the grated onion and brown. Add the milk and broth. Heat and add the egg yolks. If necessary, thicken with a little cornstarch mixed in a little water. Add the chopped cilantro, chopped palmitos, and nutmeg. Serve hot. VARIATIONS: Cream of mushroom soup can be made by substituting palmitos for mushrooms. Cream of asparagus soup can be made by substituting steamed asparagus cut into very small slices.

Steps:

• Combine the hearts of palm, red onion, cucumber and avocado in a large bowl and gently toss together.
• Combine the serrano chiles, cilantro, lime juice, olive oil, nori sheets (if using), and a pinch of salt in a blender and blend until completely smooth. You should have about 1 1/2 cups of liquid. Pour into the hearts of palm mixture and gently fold until all the ingredients are evenly coated. Marinate in the refrigerator until the onion and cucumber slightly soften, about 15 minutes. This dish is traditionally served right away, but can be covered and refrigerated for a day to allow the flavors to meld together. Serve with tortilla chips or tostadas.