Creamed Hearts of Palm Soup: Sopa de Creme de Palmito
- 3 tablespoons butter
- 1 cup chopped yellow onions
- 1 teaspoon minced garlic
- 1 (16-ounce) can hearts of palm, drained and chopped
- 1/2 cup dry white wine
- 3 1/2 cups chicken broth
- 3/4 cup heavy cream
- 1/2 pound lump crabmeat, picked over for shells and cartilage
- Salt and white pepper
- 2 tablespoons chopped fresh parsley leaves
In a large pot, melt the butter over medium-high heat. Add the onions and saute until tender, 3 to 4 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the hearts of palm and stir to combine. Add the wine and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Add the broth, stir to combine, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very tender, 20 to 25 minutes.
Remove from the heat. Using an immersion blender or in batches in a food processor, puree the soup. Return to medium heat and add the cream. Stir in the crabmeat and cook until heated through, 3 to 5 minutes. Adjust the seasoning with salt and white pepper, to taste.
Ladle into bowls or cups, garnish with the parsley and serve.
Recipe courtesy Emeril Lagasse, 2003
Recipe courtesy of Rachael Ray