Hearts Of Palm and Leek Soup
leeks, white part only, finely chopped
hearts of palm, drained and diced
1Heat the olive oil in a skillet over medium heat, and saute garlic, onion, and leeks for about 5 minutes; add all but 2 tablespoons of the hearts of palm and saute for another 2 minutes.
2Add the vegetable broth and simmer for 15 minutes.
3Add salt and pepper to taste and remove from the heat; allow to cool 5 minutes.
4Stir in the whipping cream, and ladle the mixture into a blender or food processor; blend until smooth, return to pan and gently reheat.
5Meanwhile mix the tomato, scallion, and reserved hearts of palm for garnish.
6When soup is heated through, top with garnish.