Hearts of Palm Soup

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

Chopped parsley

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.