Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Creme de Palmito Cream of Hearts of Palm
- Level: Easy
- Yield: 6 servings
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- Level: Easy
- Yield: 6 servings
Ingredients
16 ounce can hearts of palm, drained with all of the liquid reserved
2 cups chicken stock, homemade or best quality canned
1 large egg yolk, lightly beaten
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons finely chopped parsley, for garnish
3/4 cup plain yogurt, for garnish
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.
