Ingredients Jump to Instructions ↓

  1. 1 Hearts of palm - (16 oz) - drained, with All of the liquid reserved

  2. 2 cups 474ml Chicken stock, homemade (or best-quality canned chicken stock)

  3. 1 Egg yolk - lightly beaten (large)

  4. 1/2 teaspoon 2 1/2ml Salt

  5. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  6. 2 tablespoons 30ml Finely-chopped parsley - for garnish

  7. 3/4 cup 177ml Plain yogurt - for garnish

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut the hearts of palm into 3/4-inch rounds and quickly saute in butter. Add reserved liquid and chicken stock. Cook over medium heat stirring for 2 to 3 minutes. Transfer to a blender and puree. Strain through a sieve and return to a sauce pan. Temper 1 egg yolk with some of the hot liquid and whisk into the puree. Season with salt and pepper. Ladle into warm soup bowls. Combine the parsley and yogurt and place a dollop on top of the soup as a garnish. This recipe yields 6 servings.


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