Creme De Palmito Recipes

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CREMA DE PALMITOS - HEARTS OF PALM SOUP



Crema De Palmitos - Hearts of Palm Soup image

Recipe adapted from Zarela's Veracruz by Zarela Martinez with Anne Mendelson as published in the Houston Chronicle. The soup can be prepared and refrigerated overnight; heat before serving.

Provided by Molly53

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

3 bunches scallions, trimmed with white and green parts separated (18-20 large scallions)
2 garlic cloves, peeled and minced
2 tablespoons olive oil
2 (14 ounce) containers hearts of palm, drained and coarsely chopped
3 cups chicken stock or 3 cups chicken broth, preferably homemade

Steps:

  • Mince onions and garlic to equal about a cup.
  • Heat oil in a stockpot over medium-high heat.
  • Add onions/garlic and cook briefly until wilted.
  • Reduce heat to medium, add hearts of palm and cook about 8 minutes to mellow the flavors.
  • Mince scallion greens and set aside.
  • Let garlic/hearts of palm mixture cool slightly and whirl in blender, adding a little chicken stock if necessary.
  • Return to pan, stir in the rest of the stock, and bring to a boil.
  • Serve garnished with the scallion greens.

Nutrition Facts : Calories 150.3, Fat 6.9, SaturatedFat 1.2, Cholesterol 3.6, Sodium 749.9, Carbohydrate 17.3, Fiber 5.5, Sugar 4, Protein 8.1

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