Hearts of palm and leek soup

 
                        HEARTS OF PALM AND LEEK SOUP
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
 
   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
  
 
 
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