Hearts of Palm Soup
Serves 6. Recipe is from Karen Hagendorfer, a former parishioner of the Rev. Michael Alello. The soup may be served cold.
¼ cup butter
1 onion, chopped
4 cups chicken broth
2 (7¾ oz) cans hearts of palm, drained and chopped (discard tough outer pieces)
Salt, black pepper and cayenne pepper, to taste (or hot pepper sauce)
½ cup heavy cream or half-and-half
Grated Romano cheese
1. Melt butter in a large heavy saucepan over medium heat. Sauté onion until tender.
2. Add chicken broth, hearts of palm and seasonings. Bring to a boil, cover and cook 10 minutes. In a blender or food processor, puree until very smooth. Add heavy cream and heat thoroughly. Serve garnished with Romano cheese and parsley.
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