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Hearts of Palm Soup |
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Serves: 4
Print this Recipe
(Crema de Palmito)
Category: Puréed Soups
La Cava restaurant in Mexico City gets credit for this elegant soup which gets a spark of spicy heat from chipotle 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.
1 tablespoon unsalted butter or olive oil
1/2 medium white onion, finely chopped
2 cups canned fat-free reduced-sodium chicken broth
3/4 cup heavy cream or half-and-half
1 (14-ounce) can hearts of palm, drained, rinsed and chopped
1 to 2 canned chipotle chile, en adobo, seeded and chopped
1/2 teaspoon salt, or to taste
2 teaspoons finely chopped fresh parsley
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.
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