Recipe courtesy of Mary Sue Milliken and Susan Feniger
Yield:
6 servings
Level:
Easy

Ingredients

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.

Categories:

IDEAS YOU'LL LOVE

Creme Brulee

Recipe courtesy of Alton Brown

Creme Brulee

Recipe courtesy of Ree Drummond

Pico de Gallo

Recipe courtesy of Ree Drummond

Blinis with Creme Fraiche and Smoked Salmon

Recipe courtesy of Ina Garten

Creme Brulee French Toast

Recipe courtesy of Glenn Harris

Ice Cream Layer Cake

Recipe courtesy of Ree Drummond

Cream Cheese Icing

Recipe courtesy of Ina Garten

Creamed Chipped Beef

Recipe courtesy of Nancy Fuller

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking