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Sopa de Palmito – Heart of Palm Soup




Source of Recipe


Lori Bakes


Recipe Introduction


Origins Unknown


List of Ingredients




1 stick unsalted butter** substitute
- 1 onion, chopped
- 1 garlic clove, minced
- 1 leek, chopped
- 2 hearts of palm or 2 (10 ounce) cans of hearts of palm
- 4 cups chicken stock (low sodium is best for you!)
- 1 potato, peel and slice
- 2 cups heavy cream** substitute
- 3 TB chives or scallions
- salt and pepper to taste

Recipe



1. Saute the onion and garlic in the butter in a soup pot.
2. Add the celery and leek. Cook for 3 more minutes.
3. If you are using fresh hearts of palm, add them and cook for 15-20 minutes.
4. Add to your soup the sliced potato and chicken stock.
5. Bring to a boil, and reduce the heat so that the soup can simmer for about 20 minutes. If you are using canned hearts of palm, add them to the soup when the potatoes get slightly tender.
6. Use an immersion blender to blend the soup together.
7. Let the soup cool off.
8. Stir in the heavy cream and refrigerate for a couple hours.
9. Serve cold with chives or scallions on the top.