Creme de Palmito Cream of Hearts of Palm

Name: Creme de Palmito Cream of Hearts of Palm
Yield: 6 servings
Ingredients: 16 ounce can hearts of palm, drained with all of the liquid reserved; 2 cups chicken stock, homemade or best quality canned; 1 large egg yolk, lightly beaten; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons finely chopped parsley, for garnish; 3/4 cup plain yogurt, for garnish

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Level: Easy

Yield: 6 servings

Level: Easy

Yield: 6 servings

Ingredients

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16 ounce can hearts of palm, drained with all of the liquid reserved

2 cups chicken stock, homemade or best quality canned

1 large egg yolk, lightly beaten

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons finely chopped parsley, for garnish

3/4 cup plain yogurt, for garnish

Directions

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.