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Crema De Palmitos - Hearts of Palm Soup

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“Recipe adapted from Zarela’s Veracruz by Zarela Martinez with Anne Mendelson as published in the Houston Chronicle. The soup can be prepared and refrigerated overnight; heat before serving.”
READY IN:
30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mince onions and garlic to equal about a cup.
  2. Heat oil in a stockpot over medium-high heat.
  3. Add onions/garlic and cook briefly until wilted.
  4. Reduce heat to medium, add hearts of palm and cook about 8 minutes to mellow the flavors.
  5. Mince scallion greens and set aside.
  6. Let garlic/hearts of palm mixture cool slightly and whirl in blender, adding a little chicken stock if necessary.
  7. Return to pan, stir in the rest of the stock, and bring to a boil.
  8. Serve garnished with the scallion greens.

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