Cream of Hearts of Palm Soup
Indulge in the luxurious simplicity of Cream of Hearts of Palm Soup, a velvety bowl of comfort that’s as elegant as it is delicious. This creamy, flavorful soup features the delicate, nutty essence of tender hearts of palm, blended to perfection with sautéed onions, garlic, and a splash of rich heavy cream. Enhanced by an effortlessly smooth texture achieved with an immersion blender, this recipe creates a restaurant-quality dining experience at home. Perfect for cozy dinners or sophisticated starters, this soup comes together in just 40 minutes. Finished with a sprinkling of fresh parsley, it’s a wholesome yet refined dish that will bring warmth and finesse to your table. Whether serving as an appetizer or a main course, this hearty Cream of Hearts of Palm Soup is sure to impress.
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Recipe Information
Ingredients
- 16 oz (canned, drained) Hearts of palm
- 3 tbsp Unsalted butter
- 1 medium (chopped) Yellow onion
- 2 cloves (minced) Garlic
- 3 tbsp All-purpose flour
- 4 cups Chicken or vegetable broth
- 1 cup Heavy cream
- 1 tsp (or to taste) Salt
- 0.5 tsp (or to taste) Black pepper
- 2 tbsp (chopped, for garnish) Fresh parsley
Instructions
Drain the canned hearts of palm and chop them into 1-inch pieces. Set aside.
In a large pot, melt the butter over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic to the pot and cook for another 1 minute until fragrant.
Sprinkle the flour over the onion and garlic mixture and stir well to coat. Cook for 2 minutes, stirring constantly, to remove the raw flavor of the flour.
Slowly pour in the chicken or vegetable broth, whisking continuously to prevent lumps. Bring the mixture to a simmer.
Add the chopped hearts of palm to the pot. Reduce the heat to medium-low and simmer for 15 minutes, allowing the flavors to meld.
Using an immersion blender, blend the soup directly in the pot until smooth. Alternatively, transfer the mixture to a countertop blender, working in batches if necessary, and blend until fully puréed. Return the soup to the pot if using a countertop blender.
Stir in the heavy cream and season with salt and black pepper to taste. Simmer for another 5 minutes to warm through, but do not let the soup boil after adding the cream.
Serve the soup hot, garnished with fresh parsley.
Nutrition Facts
Calories |
1433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.3 g | 156% | |
| Saturated Fat | 70.2 g | 351% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 8871 mg | 386% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 6.9 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 365 mg | 28% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1259 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
