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Cream of Hearts of Palm Soup

Updated on November 9, 2012

I fell in love with Cream of Hearts of Palm Soup (Sopa Crème de Palmito) at a nice little restaurant around the corner from my father’s apartment in Rio de Janeiro, Taberna da Gloria. I was always a soup fan, but the rich tanginess of this exotic local favorite has stayed with me ever since. Over the years I’ve tried several variations on the recipe to recreate the soup I tasted in Brazil. It’s not quite as good as the local stuff, but it’s very close, and a lot easier to make than flying to South America.

Cream of Hearts of Palm Soup

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Cook Time

Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Yields: Serves 4-6

Ingredients

  • 1 14 to 16-oz. can whole hearts of palm
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 cups chicken stock
  • 1 1/4 cups half and half
  • 1/2 cup white wine
  • 4 cloves garlic
  • sea salt
  • ground black pepper
  • dried parsley flakes

Instructions

  1. Slice off hard top stems of unpeeled garlic cloves and pan roast until skin is browned on several sides. Set aside to cool.
  2. Melt butter in saucepan and slowly whisk flour into butter to create a light blond roux. Take off heat.
  3. Separate 2/3 of hearts of palm from others and cut in half lengthwise. Scoop tender hearts of palm centers into blender or food processor. Add peeled roasted garlic cloves to blender or food processor with a half cup of chicken stock. Blend into a smooth liquid puree.
  4. Cut outer rings of hearts of palm into small slices. Cut remaining hearts of palm into bite size slices and set aside.
  5. Return roux to low heat. Slowly add remaining chicken broth, stirring constantly. Stir in hearts of palm puree, half and half, white wine, and hearts of palm pieces. Heat thoroughly for 8-10 minutes, stirring occasionally. Do not boil. Add sea salt, ground black pepper and parsley flakes.

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    Beth37 4 years ago

    Huh, this sounds very interesting. I may have to try it. :)

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