Creamed Hearts of Palm Soup: Sopa de Creme de Palmito

Ingredients

• 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

Directions

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.