The Book of Latin American Cooking/Elisabeth Lambert Ortiz 1979

Creamed Hearts of Palm Soup (Sopa de Creme de Palmito)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons rice flour 1 cup milk a 14-ounce can hearts of palm
5 cups chicken stock salt, white pepper 2 egg yolks



1 In a small bowl mix the rice flour with the milk. Drain and chop the hearts of palm and puree in a blender or food processor with 1 cup of the chicken stock. Pour the mixture into a saucepan and stir in the rice flour mixture and the rest of the chicken stock. Season to taste with salt and pepper and cook, stirring, over low heat until the soup is smooth and thickened slightly. In a bowl beat the egg yolks. Beat in a little of the hot soup, then pour the egg yolk mixture into the soup, and cook, stirring, for about 1 minute. Do not let the soup boil as it will curdle.

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