- 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.