Creme De Palmito - (Cream Of Hearts Of Palm)

Recipe Ingredients

1		Hearts of palm - (16 oz) - drained, with
		All of the liquid reserved
2 cups	474ml	Chicken stock, homemade
		(or best-quality canned chicken stock)
1		Egg yolk - lightly beaten (large)
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
2 tablespoons	30ml	Finely-chopped parsley - for garnish
3/4 cup	177ml	Plain yogurt - for garnish

Recipe Instructions

Cut the hearts of palm into 3/4-inch rounds and quickly saute in butter. Add reserved liquid and chicken stock. Cook over medium heat stirring for 2 to 3 minutes. Transfer to a blender and puree. Strain through a sieve and return to a sauce pan.

Temper 1 egg yolk with some of the hot liquid and whisk into the puree. Season with salt and pepper. Ladle into warm soup bowls. Combine the parsley and yogurt and place a dollop on top of the soup as a garnish.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6217 broadcast 03-23-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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