Hearts of Palm Soup
Crema de PalmitoLa Cava restaurant in Mexico City gets credit for this elegant soup which gets a spark of spicy heat from chiles. I remember it well, for the night we dined at La Cava a fairly strong earthquake shook the capital city. After some moments of hesitation, dining resumed, and I finished this delicious rich soup. Fresh hearts of palm are rare and hard to find in the United States, but canned are available in most supermarkets
Equipment
- large wide saucepan
Ingrediënten
Makes 4 servings
- 1 tablespoon unsalted butter or olive oil
- ½ medium white onion finely chopped
- 2 cups canned fat-free reduced-sodium chicken broth
- ¾ cup heavy cream or half and half
- 1 14-ounce can hearts of palm, drained, rinsed, and chopped
- 1 to 2 canned chipotle chiles en adobo seeded and chopped
- ½ teaspoon salt or to taste
- 2 teaspoons finely chopped fresh parsley
Instructies
- In a large wide saucepan, melt the butter over medium-low heat and cook the onion, covered, stirring frequently until the onion is tender, about 5 minutes.
- Add the remaining ingredients except the parsley, and bring to a boil.
- Reduce the heat to low, partially cover and simmer 5 minutes.
- Transfer the soup to a blender or food processor and purée until smooth.
- (There will be some texture from tiny bits of the palm hearts.
- ) Return the soup to the pan and bring to a boil over medium-low heat, stirring frequently, and cook 3 to 4 minutes.
- Adjust seasoning.
Notes / Tips / Wine Advice:
Serve hot, sprinkled with parsley.
--------------------------------------------------------------------------------------------------
