- Written by Cynthia Presser
Hearts-of-palm add a very delicate and distinctive flavor to this traditional Brazilian recipe. My version has cream and Parmesan cheese for a velvety and nutty finish. Enjoy!
Serves 6 to 8 cups, or 3 to 4 bowls
- 1 can (14 ounces) hearts-of-palm
- 4 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- ¾ cup heavy cream
- ¼ teaspoon freshly grated nutmeg
- Salt and freshly ground black pepper
- ½ cup Parmesan cheese, shredded
- ¼ cup scallions, finely chopped
In a working surface, roughly cut the hearts-of-palm into rings. Save the water. Set aside.
In a large sauce pan, heat 2 tablespoons butter and olive oil over medium heat. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add garlic and cook until fragrant, an additional minute. Sprinkle over the flour and cook, stirring constantly, for 2 minutes. Slowly add chicken broth and hearts-of-palm water, whisking constantly until thickens. Turn heat down to medium-low, stir in hearts-of-palm, heavy cream and nutmeg. Season lightly with salt and pepper. Simmer gently for 10 minutes, stirring occasionally.
Remove from heat and transfer to a food processor or blender. Process until smooth, 40 seconds. Return soup to pan, stir in Parmesan cheese and remaining butter. Heat gently. Remove from heat and fold in scallions. Serve immediately.