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.
Serving size: Complete recipe
Calories 1229 Calories from Fat 278
% Daily Value*
Total Fat 31 g47.6%
Saturated Fat 11.2 g56.2%
Trans Fat 0 g
Cholesterol 428.8 mg142.9%
Sodium 1876.2 mg78.2%
Total Carbohydrates 181 g60.3%
Dietary Fiber 6.7 g26.7%
Sugars 99.2 g
Protein 55 g109.5%
Vitamin A 19.4% Vitamin C 56.9%
Calcium 40.5% Iron 56.8%
*Based on a 2000 Calorie diet