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HEARTS OF PALM AND LEEK SOUP
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 tb Olive oil
1 cl Garlic -- diced
1 lg Onion -- chopped
2 Leeks, white part only
-diced
2 cn Hearts of palm(15oz ea)
-drained and diced
1 3/4 c Vegetable broth
Salt and pepper
1 c Whipping cream
1 sm Tomato -- diced
1 Scallion -- diced
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. Add the vegetable broth
and simmer for 15 minutes. Add salt and pepper to
taste and remove from the heat. Allow to cool 5
minutes. Stir in the whipping cream, and ladle the
mixture into a blender or food processor. Blend until
smooth, return to pan and gently reheat. Meanwhile mix
the tomato, scalliom, and reserved hearts of palm for
garnish. When soup is heated through, top with garnish.
Nutritional info per serving: 458 cal; 23g pro, 42g
carb, 30g fat(55%), 3g fiber, 82mg chol, 574mg sodium
Source: The Complete Vegetarian, Miami Herald, 1/4/96
formatted by Lisa Crawford
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