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Hearts Of Palm Soup

fast.cook's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Blending
Drink: 
Milk

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Average: 4.3 (14 votes)