Cream of Hearts of Palm Soup

Ingredients

• 1 (14 ounce) can hearts of palm

• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups chicken stock
• 1 cup milk
• 1 cup heavy cream
• white pepper

Directions

1. 1

   Drain and rinse the palm hearts then place in a food processor and puree.

2. 2

   Melt butter in a saute pan.

3. 3

   Add flour and cook over low heat stirring constantly into a blonde roux.

4. 4

   Slowly add warm chicken stock stirring with a wire whip so it is lump free.

5. 5

   Blend in the palm hearts.

6. 6

   Add the milk and cream just before serving.

7. 7

   Bring to serving temperature but do not allow to boil.

8. 8

   Add a little pepper to accent the taste.