/ Cream Soups
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.
About Hearts Of Palm and Leek Soup