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Sopa de Palmito (Cream of Palm Heart Soup)
1 can Hearts of Palm
4 tablespoons Butter
4 tablespoons Flour
2 cups Chicken Stock
1 cup Milk
1 cup Heavy cream
White pepper, to taste
Drain and rinse the palm hearts. Place in a food processor and puree.
Melt butter in a saute pan. Add flour and cook over low heat, stirring constantly, into a blonde roux.
Slowly add warm chicken stock, stirring with a wire whip so it is lump free. Blend in the palm hearts. Add the milk and cream just before serving. Bring to serving temperature, but do not allow to boil. Add a little pepper to accent the taste.
© Reuel J. Smith