The other day I was making artichoke and turnip greens dip. I noticed I'd opened a can of heart of palm instead of artichoke halves. I made the dip with the greens but decided to research what do to with the hearts of palm. I wondered if there was such a recipe as heart of palm soup?
Heart of palm soup is common in South America. In olive oil I sauteed one yellow onion and three cloves of garlic. I added two small peeled and chopped yellow potatoes and sauteed them till they were soft. Next I added 1/4 cups of sherry, turned up the heat slightly, and cooked the mixture till the alcohol cooked off.
I chopped the heart of palm into small pieces and added them to the mixture turning down the heat. Next I pureed the mixture in my blender and then put the ingredients back into the pan. I added 1/8 cup of sugar, a tablespoon of honey, a dash of cayenne, and several dashes of paprika.
Lastly I added a cup of heavy cream and cooked the mixture on low till it was all blended. Don't skimp on adding the cayenne or paprika because these ingredients add to the undercurrents of a sophisticated palate, toasty and tangy, making this soup a culinary delight. This soup is exquisite in taste and visual beauty. I garnished the soup with fresh cut garlic chives and slices of grape tomatoes form the garden. Please try it, you might like it. I'll be in booth 9 at the farmer's market today. Thanks for reading and for all your comments.