Crema De Palmitos - Hearts of Palm Soup

Molly53's Note:

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.

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 3 bunches scallions , trimmed with white and green parts separated (18-20 large scallions)
• 2 garlic cloves , peeled and minced
• 2 tablespoons olive oil
• 2 (14 ounce) containers hearts of palm , drained and coarsely chopped
• 3 cups chicken stock or 3 cups chicken broth , preferably homemade

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.