Serves: 4
Total Calories: 399
1. In a large wide saucepan, melt the butter over medium-low heat and cook the onion, covered, stirring frequently until the onion is tender, about 5 minutes. Add the remaining ingredients except the parsley, and bring to a boil. Reduce the heat to low, partially cover and simmer 5 minutes.
2. Transfer the soup to a blender or food processor and purée until smooth. (There will be some texture from tiny bits of the palm hearts.) Return the soup to the pan and bring to a boil over medium-low heat, stirring frequently, and cook 3 to 4 minutes. Adjust seasoning. Serve hot, sprinkled with parsley.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Hearts of Palm Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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