Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
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:

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Creme Brulee

Recipe courtesy of Ina Garten

Boston Cream Pie

Recipe courtesy of Food Network Kitchen

Skillet Apple Pie with Cinnamon Whipped Cream

Recipe courtesy of Trisha Yearwood

Creamed Corn Bread Pudding

Recipe courtesy of Nancy Fuller

Creamed Spinach Stuffed Tomatoes

Recipe courtesy of Rachael Ray

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

You Won't Be Single For Long Vodka Cream Pasta

Recipe courtesy of Rachael Ray

Maple Cream Cheese Pots de Creme

Recipe courtesy of Anne Burrell

Palm Heart Salad

Recipe courtesy of Virginia Burke

Browse Reviews By Keyword