| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Miamiherald, Ovolacto, Soups/stews |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 1 |
cl |
Garlic; diced |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Leeks, white part only; diced |
| 2 |
cn |
Hearts of palm(15oz ea); drained and diced |
| 1 3/4 |
c |
Vegetable broth |
|
|
Salt and pepper |
| 1 |
c |
Whipping cream |
| 1 |
sm |
Tomato; diced |
| 1 |
|
Scallion; diced |
INSTRUCTIONS
Heat the olive oil in a skillet over medium heat, and
saute garlic, onion, and leeks for about 5 minutes.
Add all but 2 tablespoons of the hearts of palm and
saute 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,
and ladle the mixture into a blender or food
processor. Blend until smooth, return to pan and
gently reheat. Meanwhile mix the tomato, scalliom, and
reserved hearts of palm for garnish.
When soup is heated through, top with garnish.
Nutritional info per serving: 458 cal; 23g pro, 42g
carb, 30g fat(55%), 3g fiber, 82mg chol, 574mg sodium
Source: The Complete Vegetarian, Miami Herald, 1/4/96
formatted by Lisa Crawford
Posted to MM-Recipes Digest V3 #239
Date: 02 Sep 96 00:14:43 EDT
From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
A Message from our Provider:
“Have you kept your promise to God?”