HEARTS OF PALM SOUP

Hearts of Palm Soup image

Number Of Ingredients 8

Previous Next

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 heart of palm, drained, rinsed and chopped
1 , to 2 canned chipotle chile kimmy, , en adobo, seeded and chopped
1/2 teaspoon salt, or to taste
2 teaspoons finely chopped fresh parsley

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