Serves: 8
Total Calories: 59
Melt butter and add the grated onion and brown. Add the milk and broth. Heat and add the egg yolks. If necessary, thicken with a little cornstarch mixed in a little water. Add the chopped cilantro, chopped palmitos, and nutmeg. Serve hot.
VARIATIONS: Cream of mushroom soup can be made by substituting palmitos for mushrooms. Cream of asparagus soup can be made by substituting steamed asparagus cut into very small slices.
This Cream of Heart of Palm Soup (Sopa de palmito) recipe is from the A Taste of Brazil Cookbook. Download this Cookbook today.
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