Crema De Palmitos - Hearts of Palm Soup Recipe #356592
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.
by Molly53
30 min | 15 min prep
SERVES 6
- 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
- Mince onions and garlic to equal about a cup.
- Heat oil in a stockpot over medium-high heat.
- Add onions/garlic and cook briefly until wilted.
- Reduce heat to medium, add hearts of palm and cook about 8 minutes to mellow the flavors.
- Mince scallion greens and set aside.
- Let garlic/hearts of palm mixture cool slightly and whirl in blender, adding a little chicken stock if necessary.
- Return to pan, stir in the rest of the stock, and bring to a boil.
- Serve garnished with the scallion greens.
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5 stars