Hearts of Palm and Leek Soup
2 tsp Olive oil
1 clove Garlic, diced
1 Onion , chopped
2 Leeks, white part only-diced
2 cans Native Forest® Organic Hearts of Palm,
drained and diced
1¾ cup Vegetable broth
1 cup Whipping cream or Native Forest® Creamed Coconut
1 small Tomato, diced
1 Scallion, diced
To taste Salt and pepper
- Heat the olive oil in a skillet over medium heat, and sauté garlic, onion, and leeks for about 5 minutes.
- Add all but 2 tablespoons of the hearts of palm and sauté for another 2 minutes.
- Add the vegetable broth and simmer for 15 minutes.
- Add salt and pepper to taste and remove from the heat.
- Allow to cool 5 minutes.
- Stir in the whipping cream (or creamed coconut), and ladle the mixture into a blender or food processor.
- Blend until smooth, return to pan and gently reheat.
- Meanwhile mix the tomato, scallion, and reserved hearts of palm for garnish.
- When soup is heated through, top with garnish.
