VOTE AT THESE COOKING WEB RINGS
HEARTS OF PALM SOUP
INGREDIENTS:
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2 Tbsp butter |
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1/2 onion, chopped |
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1/2 cup celery, with leaves, chopped |
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3 cups chicken stock |
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1 can (14 oz) hearts of palm, chopped reserving 1 heart chopped fine |
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1 cup heavy cream |
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1 avocado |
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4 very thin slices of lemon |
DIRECTIONS: Melt butter in a sauce pan using low heat. Add onion & celery cooking until onion is translucent. Add stock & chopped hearts of palm. Bring to a boil then reduce the heat, cover & cook over low heat for 35 minutes. Puree the mixture, solids first, then press through a sieve removing as much pulp as possible. Stir in cream & the remaining heart of palm. Chill until very cold. Serve in chilled bowls & garnish with a slice of avocado & slice of lemon.
SERVINGS: 4
SERVING TIPS: You can make this with beef or vegetable stock, if you prefer.
HEARTS OF PALM SOUP