Creamed Hearts of Palm Soup: Sopa de Creme de Palmito (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
3 tablespoons butter |
1 cup chopped yellow onions |
1 teaspoon minced garlic |
1 (16-ounce) can hearts of palm, drained and chopped |
1/2 cup dry white wine |
3 1/2 cups chicken broth |
3/4 cup heavy cream |
1/2 pound lump crabmeat, picked over for shells and cartilage |
salt and white pepper |
2 tablespoons chopped fresh parsley leaves |
Directions:
1. In a large pot, melt the butter over medium-high heat. Add the onions and saute until tender, 3 to 4 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the hearts of palm and stir to combine. Add the wine and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Add the broth, stir to combine, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very tender, 20 to 25 minutes.
2. Remove from the heat. Using an immersion blender or in batches in a food processor, puree the soup. Return to medium heat and add the cream. Stir in the crabmeat and cook until heated through, 3 to 5 minutes. Adjust the seasoning with salt and white pepper, to taste.
3. Ladle into bowls or cups, garnish with the parsley and serve.
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