Creme de Palmito Cream of Hearts of Palm

Recipe courtesy of Mary Sue Milliken and Susan Feniger

Watch how to make this recipe.

Creme de Palmito Cream of Hearts of Palm

Name: Creme de Palmito Cream of Hearts of Palm
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

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Level: Easy

Yield: 6 servings

Level: Easy

Yield: 6 servings

Ingredients

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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.

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Creme de Palmito Cream of Hearts of Palm

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