Hearts Of Palm Soup
|Rice flour/Cornstarch||2 Tablespoon|
|Milk||1 Cup (16 tbs)|
|Canned hearts of palm||14 Ounce, drained and chopped (1 Can)|
|Chicken stock||5 Cup (80 tbs) (Homemade/Canned)|
|Egg yolks||2 , beaten|
In a 2-quart saucepan, combine rice flour with milk.
Puree hearts of palm together with 1 cup of stock in work bowl of blender or food processor.
Add to saucepan with remaining stock and cook, stirring constantly, over low heat until soup is smooth and slightly thickened.
Add a little hot soup to egg yolks, then pour egg yolk mixture into soup.
Cook, stirring constantly, about 2 minutes.
Do not allow to boil.