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Add a photoServings: 4
Ingredients
- 2 Tbsp. butter
- 1/2 x onion minced
- 1/2 c. minced celery and leaves
- 3 c. vegetable or possibly chicken stock
- 1 can hearts of palm - (14 ounce) minced, reserving one heart
- 1 c. whipping cream
- 1 x avocado
- 4 x paper-thin slices of lemon
Directions
- Heat the butter in a medium saucepan at low heat. Add in celery and onion and cook till the onion is translucent/soft. Add in the stock and the minced hearts of palm. Bring to a boil, reduce heat, cover, and cook over low heat for 30 to 40 min.
- Puree the soup, solids first, then press through a sieve - extracting as much pulp as possible from the solids. Stir in the cream and the last heart of palm, minced fine. Refrigeratetill very cool.
- When ready to serve, ladle into bowls (packed in ice, if possible), and garnish each with one lemon slice and thin slices of avocado.
- Comments: Wildly decadent - and so delicate. Serve cool to 4 people and see if they can identify the key ingredient.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 94g | |
| Recipe makes 4 servings | |
| Calories 216 | |
| Calories from Fat 193 | 89% |
| Total Fat 21.87g | 27% |
| Saturated Fat 11.29g | 45% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 64mg | 3% |
| Potassium 236mg | 7% |
| Total Carbs 5.23g | 1% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.99g | 1% |
| Protein 1.57g | 3% |
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