Crema De Palmitos - Hearts of Palm Soup

Recipe adapted from Zarela’s Veracruz by Zarela Martinez with Anne Mendelson as published in the Houston Chronicle. The soup can be prepared and refrigerated overnight; heat before serving.

• Ready In: 30 mins
• Serves: 6

Ingredients

• 3  bunches scallions, trimmed with white and green parts separated (18-20 large scallions)
• 2  garlic cloves, peeled and minced
• 2  tablespoons olive oil
• 2 (14 ounce) containers hearts of palm, drained and coarsely chopped
• 3  cups  chicken stock or 3  cups chicken broth, preferably homemade

Directions

1. Mince onions and garlic to equal about a cup.
2. Heat oil in a stockpot over medium-high heat.
3. Add onions/garlic and cook briefly until wilted.
4. Reduce heat to medium, add hearts of palm and cook about 8 minutes to mellow the flavors.
5. Mince scallion greens and set aside.
6. Let garlic/hearts of palm mixture cool slightly and whirl in blender, adding a little chicken stock if necessary.
7. Return to pan, stir in the rest of the stock, and bring to a boil.
8. Serve garnished with the scallion greens.