Cream Of Heart Of Palm Soup Sopa De Palmito Food

CREAM OF HEARTS OF PALM SOUP

Steps:

• Drain and rinse the palm hearts then place in a food processor and puree.
• Melt butter in a saute pan.
• Add flour and cook over low heat stirring constantly into a blonde roux.
• Slowly add warm chicken stock stirring with a wire whip so it is lump free.
• Blend in the palm hearts.
• Add the milk and cream just before serving.
• Bring to serving temperature but do not allow to boil.
• Add a little pepper to accent the taste.

CREME DE PALMITO CREAM OF HEARTS OF PALM

Steps:

• 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.

CREAM OF HEART OF PALM SOUP (SOPA DE PALMITO)

Steps:

• Melt butter and add the grated onion and brown. Add the milk and broth. Heat and add the egg yolks. If necessary, thicken with a little cornstarch mixed in a little water. Add the chopped cilantro, chopped palmitos, and nutmeg. Serve hot. VARIATIONS: Cream of mushroom soup can be made by substituting palmitos for mushrooms. Cream of asparagus soup can be made by substituting steamed asparagus cut into very small slices.

CREMA DE PALMITOS - HEARTS OF PALM SOUP

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.