Sopa de Palmito

Name: Sopa de Palmito
Cuisine: Brazilian
Ingredients: Salt and freshly ground white pepper to taste; Salt and freshly ground white pepper to taste; 3 tablespoons snipped chives or chopped scallions, including some of the green; 2 cups heavy cream; 4 cups homemade or canned low-sodium chicken stock; 2 large fresh hearts of palm (about 1¼ pounds), or 2 10-ounce cans large hearts of palm, drained and halved lengthwise; 1 medium potato, peeled and sliced; 4 cups homemade or canned low-sodium chicken stock; 3 tablespoons snipped chives or chopped scallions, including some of the green; 1 celery rib, chopped; 2 large fresh hearts of palm (about 1¼ pounds), or 2 10-ounce cans large hearts of palm, drained and halved lengthwise; 1 garlic clove, minced; 1 medium leek, washed, trimmed, and chopped; ½ cup (1 stick) unsalted butter; 1 medium onion, chopped

Heart of Palm Soup

Preparation info

Serves
8

Difficulty
Easy

Appears in

Brazil

By Christopher Idone

Published 1995

About

Ingredients

½ cup (1 stick) unsalted butter
1 medium onion, chopped

Americas
Brazil
São Paulo
Soup
Gluten-free

Method

In a large saucepan, melt the butter over medium heat. Add the onion and garlic and sauté for 5 minutes, or until translucent. Add the leek and celery and cook another 3 minutes, or until wilted. If using fresh hearts, add them now and sauté for 15 to 20 minutes.

Add the stock and sliced potato, season with salt and pepper, and bring to a boil. Reduce the heat and simmer for 20 minutes,