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Nutrition Facts
Serving Size 1 (347g) Recipe makes 6 servings
Calories 150
Calories from Fat 62		(41%)
Amount Per Serving		%DV
	Total Fat 6.9g	10%
	Saturated Fat 1.2g	6%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 1.1g
	Trans Fat 0.0g
Cholesterol 3mg		1%
Sodium 749mg		31%
Potassium 612mg		17%
Total Carbohydrate 17.3g		5%
	Dietary Fiber 5.5g	22%
	Sugars 4.0g
Protein 8.1g		16%
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Crema De Palmitos - Hearts of Palm Soup

Recipe #356592 | 30 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Molly53
Feb 19, 2009

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.

SERVES 6 (change servings and units)

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 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.