COLD HEARTS OF PALM SOUP TOPPED WITH AVOCADO AND ARUGULA
What is a Hearts of Palm? You know they are yummy but where do they come from?
It is the central inner core of some wild palm trees. You can find it cultivated and uncultivated but because it is labor intensive to process it can be considered a delicacy. Many people think that it has a similar taste to a artichoke. It is a vegetable and has a good source of protein, potassium, fiber and vitamin C. If you are wondering about the calories it is 41 calories per cup.
I have always loved the taste and have put them in my salads for years. This is my first time making them in a soup and I really loved this soup. I decided to try it two ways and I will show you both. The first way is vegan with a squeeze of lemon and avocado topping.
The next way I prepared it was with a dash of cream, blended and topped with avocado and arugula. They both taste good and it is fun to have options. I hope you enjoy this new and unusual soup.
It is the central inner core of some wild palm trees. You can find it cultivated and uncultivated but because it is labor intensive to process it can be considered a delicacy. Many people think that it has a similar taste to a artichoke. It is a vegetable and has a good source of protein, potassium, fiber and vitamin C. If you are wondering about the calories it is 41 calories per cup.
I have always loved the taste and have put them in my salads for years. This is my first time making them in a soup and I really loved this soup. I decided to try it two ways and I will show you both. The first way is vegan with a squeeze of lemon and avocado topping.
The next way I prepared it was with a dash of cream, blended and topped with avocado and arugula. They both taste good and it is fun to have options. I hope you enjoy this new and unusual soup.
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Ingredients:
1 14oz can hearts of palm rinsed and chopped 1 yellow or white onion chopped 1 scallion finely chopped 1/2 cup celery chopped 2 garlic cloves chopped 5 cups vegetable broth 1/4 cup half and half, cream, coconut milk or whole milk (optional) salt and pepper to taste 1/2 teaspoon olive oil 1-2 Avocado's lemon handful of arugula or endive, optional |
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In large soup pot add olive oil, onion, scallion, celery and garlic and saute for 5 minutes. Add stock and hearts of palm. Bring to a boil, reduce and cover and simmer for 30 minutes.
Let cool and transfer to food processor or blender and puree until smooth.
If eating the vegan version, chill soup until very cold. Serve with 1/2 avocado per bowl sliced or chunks with a squeeze of fresh lemon juice per bowl. A chilled bowl would be a nice touch.
If making the non-vegan version add cream and blend. Chill until very cold. Serve soup topped with avocado slices and arugula or endive.
Very nice to grind fresh black pepper over bowls.
This soup is so rich and creamy. Perfect for summer weather. If you like hearts of palm then make this soup!
Let cool and transfer to food processor or blender and puree until smooth.
If eating the vegan version, chill soup until very cold. Serve with 1/2 avocado per bowl sliced or chunks with a squeeze of fresh lemon juice per bowl. A chilled bowl would be a nice touch.
If making the non-vegan version add cream and blend. Chill until very cold. Serve soup topped with avocado slices and arugula or endive.
Very nice to grind fresh black pepper over bowls.
This soup is so rich and creamy. Perfect for summer weather. If you like hearts of palm then make this soup!
To your good health,
Jan
