Hearts of Palm Soup
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
8 cups
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Calories
183 kcal
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Course
Main Course, Soup
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Cuisine
Brazilian
Hearts of Palm Soup
Description
Hearts of Palm Soup combines four cans of sliced hearts of palm with chicken stock and sprigs of fresh thyme, which are boiled briefly to soften the hearts of palm and infuse herbal aroma. After removing the thyme, the mixture is blended until smooth, creating a creamy vegetable base. Parmesan cheese and heavy cream are stirred in to add depth, umami, and richness. The result is a silky, flavorful soup with delicate, tender notes from the hearts of palm balanced by cheese and cream. This soup is gentle yet satisfying, suitable for a light lunch or as an elegant starter. It does not require additional seasonings unless desired, as salt and pepper can be adjusted to taste during cooking.
Ingredients
- 4 cans hearts of palm drained and sliced
- 1 cup heavy cream
- 1 cup Parmesan Cheese
- 3 cups chicken stock or water
- 1-2 prigs fresh thyme
- salt to taste
- black pepper to taste
Instructions
- Add the sliced hearts of palm into a medium pan
- Add the stock and the thyme and bring to a boil. Let it boil for 5 minutes. Turn off the heat.
- Remove the thyme and discard, then blend the cooked hearts of palm in the liquid using an immersion blender.
- Add the Parmesan cheese and the cream, then stir to combine.
Bom Apetite!
Nutrition Information
Show DetailsNutrition Facts
Serving: 8cups
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 183kcal | 9% |
| Carbohydrates | 5g | 2% |
| Protein | 8g | 16% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 45mg | 15% |
| Sodium | 337mg | 14% |
| Potassium | 144mg | 3% |
| Fiber | 0.03g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 544IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 171mg | 17% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.