Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Creme de Palmito Cream of Hearts of Palm
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 78
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 37
- Sodium
- 453
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.