Hearts Of Palm And Leek Soup Recipes

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HEARTS OF PALM AND LEEK SOUP



Hearts of Palm and Leek Soup image

24

Categories     Soups

Time 1h

Yield 4

Number Of Ingredients 20

olive oil
garlic
onions
leeks
artichoke hearts
vegetable stock
salt and black pepper
heavy whipping cream
tomatoes
scallions, spring or green onions
olive oil
garlic
onions
leeks
artichoke hearts
vegetable stock
salt and black pepper
heavy whipping cream
tomatoes
scallions, spring or green onions

Steps:

  • Heat the olive oil in a skillet over medium heat, and sauté garlic, onion, and leeks for about 5 minutes. Add all but 2 tablespoons of the hearts of palm and sauté for another 2 minutes. Add the vegetable broth and simmer for 15 minutes. Add salt and pepper to taste and remove from the heat. Allow to cool 5 minutes. Stir in the whipping cream, and ladle the mixture into a blender or food processor. Blend until smooth, return to pan and gently reheat. Meanwhile mix the tomato, scalliom, and reserved hearts of palm for garnish. When soup is heated through, top with garnish.

Nutrition Facts :

HEARTS OF PALM SOUP



Hearts of Palm Soup image

Number Of Ingredients 8

1 tablespoon unsalted butter or olive oil
1/2 medium white onion, finely chopped
2 cups canned fat-free reduced-sodium chicken broth
3/4 cup , heavy cream or half and half
1 (14-ounce) can heart of palm, drained, rinsed and chopped
1 , to 2 canned chipotle chile kimmy, , en adobo, seeded and chopped
1/2 teaspoon salt, or to taste
2 teaspoons finely chopped fresh parsley

Steps:

  • 1. In a large wide saucepan, melt the butter over medium-low heat and cook the onion, covered, stirring frequently until the onion is tender, about 5 minutes. Add the remaining ingredients except the parsley, and bring to a boil. Reduce the heat to low, partially cover and simmer 5 minutes. 2. Transfer the soup to a blender or food processor and purée until smooth. (There will be some texture from tiny bits of the palm hearts.) Return the soup to the pan and bring to a boil over medium-low heat, stirring frequently, and cook 3 to 4 minutes. Adjust seasoning. Serve hot, sprinkled with parsley.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

HEARTS OF PALM SOUP



Hearts of Palm Soup image

Surprise them with something special! This creamy Hearts of Palm Soup tastes like restaurant fare-but it's easier to make than you may think!

Provided by My Food and Family

Categories     Dairy

Time 30m

Yield 6 servings, 1 cup each

Number Of Ingredients 6

1 can (14 oz) hearts of palm
1 egg yolk
4 cups fat-free reduced-sodium vegetable broth, divided
2 tsp. cornstarch
1 cup BREAKSTONE'S Sour Cream
1/2 cup chopped fresh parsley

Steps:

  • Puree hearts of palm, egg yolk and 2 cups broth in blender until smooth. Pour into large saucepan; add remaining broth. Bring to boil. Reduce heat to medium-low; simmer 10 min.
  • Remove 1 cup of the soup to small bowl; whisk in cornstarch. Pour into saucepan of soup, stirring constantly. Whisk sour cream into soup until well blended.
  • Top each serving with 1 tsp. parsley.

Nutrition Facts : Calories 120, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 970 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 4 g, Protein 3 g

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