Best 3 Hearts Of Palm And Leek Soup Recipes
Hearts of palm and leek soup is a creamy and flavorful soup that is perfect for a light lunch or dinner. It is packed with tender hearts of palm, leeks, and potatoes, and is simmered in a savory broth. This soup is easy to make and can be tailored to your own taste preferences. You can add more or less vegetables, adjust the amount of broth, and season it to your liking. It is a great way to warm up on a cold day, or to enjoy as a healthy and satisfying meal.
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HEARTS OF PALM AND LEEK SOUP
Steps:
- Heat the olive oil in a skillet over medium heat, and sauté garlic, onion, and leeks for about 5 minutes. Add all but 2 tablespoons of the hearts of palm and sauté for another 2 minutes. Add the vegetable broth and simmer for 15 minutes. Add salt and pepper to taste and remove from the heat. Allow to cool 5 minutes. Stir in the whipping cream, and ladle the mixture into a blender or food processor. Blend until smooth, return to pan and gently reheat. Meanwhile mix the tomato, scalliom, and reserved hearts of palm for garnish. When soup is heated through, top with garnish.
Nutrition Facts :
HEARTS OF PALM SOUP
Number Of Ingredients 8
Steps:
- 1. 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. 2. 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. Serve hot, sprinkled with parsley.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
HEARTS OF PALM SOUP
Surprise them with something special! This creamy Hearts of Palm Soup tastes like restaurant fare-but it's easier to make than you may think!
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 6 servings, 1 cup each
Number Of Ingredients 6
Steps:
- Puree hearts of palm, egg yolk and 2 cups broth in blender until smooth. Pour into large saucepan; add remaining broth. Bring to boil. Reduce heat to medium-low; simmer 10 min.
- Remove 1 cup of the soup to small bowl; whisk in cornstarch. Pour into saucepan of soup, stirring constantly. Whisk sour cream into soup until well blended.
- Top each serving with 1 tsp. parsley.
Nutrition Facts : Calories 120, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 60 mg, Sodium 970 mg, Carbohydrate 8 g, Fiber 2 g, Sugar 4 g, Protein 3 g
Tips:
- Use fresh ingredients: Fresh hearts of palm and leeks will give your soup the best flavor. If you can't find fresh hearts of palm, you can use canned hearts of palm, but be sure to rinse them well before using.
- Don't overcook the vegetables: The vegetables should be tender but still have a bit of a bite to them. Overcooking will make them mushy.
- Season to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a squeeze of lemon juice or a dollop of sour cream.
- Serve immediately: Hearts of palm and leek soup is best served immediately after it's made. However, it can be stored in the refrigerator for up to 3 days.
Conclusion:
Hearts of palm and leek soup is a delicious and healthy soup that's perfect for a light lunch or dinner. It's also a great way to use up leftover hearts of palm and leeks. With its creamy texture and delicate flavor, this soup is sure to please everyone at the table.
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