This recipe comes from the personal kitchen of one of our distributors in Mexico, Ana Nettel from Cimenet USA.
She describes it as "lovely for Christmas dinner or special occasions", and it has been a long-held holiday tradition in her family.
Read on for ingredients and instructions.
Hearts of Palm Soup
Ingredients:
3/4 c. butter
2 cloves garlic, peeled
½ medium white onion, peeled and quartered
1 leek, sliced
4 ribs celery, sliced
2 fresh hearts of Palm OR 5 10-oz. cans of hearts of palm
5 c chicken broth
4 c hot milk
1 ½ c crème fraïche or sour cream
Suggested garnishes: 16 chiles de árbol or other hot dried chiles, slightly sautéed in a small quantity of olive oil; 5 Tbsp chopped chives
Instructions:
- Heat the butter in the saucepan, add the garlic, onion, leek, celery and Palm hearts. Salt to taste and simmer for approximately 20 minutes.
- Add the chicken broth and cook until the palm hearts are tender.
- Let it cool briefly and then purée in your Hamilton Beach Commercial® EXPEDITOR™ culinary blender. Strain and transfer to a medium saucepan.
- Add the boiling milk and then gradually incorporate the cream. Simmer for 20 minutes, stirring occasionally.
-
Check flavor, if needed, add granulated chicken stock for saltiness. Garnish each plate with a chile and some chives.
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