hearts of palm and leek soup

Ingredients For hearts of palm and leek soup

  • 2 Tbsp
    olive oil
  • 1 sm
    tomato, diced
  • 1 c
    whipping cream
  • pinch
  • pinch
  • 1.75 c
    vegetable broth
  • 2 can
    hearts of palm, drained and diced
  • 2
    leeks, white part only, finely chopped
  • 1 lg
    onion, chopped
  • 1
    garlic clove, diced
  • 1
    green onion, diced

How To Make hearts of palm and leek soup

  • 1
    Heat 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.
  • 2
    Add the vegetable broth and simmer for 15 minutes.
  • 3
    Add salt and pepper to taste and remove from the heat; allow to cool 5 minutes.
  • 4
    Stir in the whipping cream, and ladle the mixture into a blender or food processor; blend until smooth, return to pan and gently reheat.
  • 5
    Meanwhile mix the tomato, scallion, and reserved hearts of palm for garnish.
  • 6
    When soup is heated through, top with garnish.

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