Crema De Palmitos - Hearts of Palm Soup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. Mince onions and garlic to equal about a cup.
2. Heat oil in a stockpot over medium-high heat.
3. Add onions/garlic and cook briefly until wilted.
4. Reduce heat to medium, add hearts of palm and cook about 8 minutes to mellow the flavors.
5. Mince scallion greens and set aside.
6. Let garlic/hearts of palm mixture cool slightly and whirl in blender, adding a little chicken stock if necessary.
7. Return to pan, stir in the rest of the stock, and bring to a boil.
8. Serve garnished with the scallion greens.
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