Hearts of Palm & Leek Soup

This velvety soup highlights hearts of palm in a way most people haven’t tried. Sauteed with leeks and garlic, then simmered in vegetable broth and blended smooth with cream, the hearts of palm take on a mild, slightly nutty flavor that sits somewhere between artichoke and asparagus.

Reserving a couple tablespoons of hearts of palm for the garnish is a smart move. It gives you a textural contrast on top of all that silky puree, and the diced tomato and scallion add color and freshness that the cooked soup can’t deliver on its own.

Cooling the soup for five minutes before blending is about safety, but it also helps the cream emulsify more smoothly. Hot liquid and cream can separate when blended too aggressively. A gentle reheat after blending brings it back to serving temperature without breaking the sauce.

Chef Tips

• Use only the white parts of the leeks. The green tops are tough and fibrous, even after blending.
• Drain and rinse canned hearts of palm well. They sit in brine that adds unwanted saltiness if you don’t wash it off.
• Blend in batches and hold a towel over the lid. Hot soup expands in a blender and can blow the top off.
• This soup also works beautifully chilled. Serve cold in small cups as an elegant starter.

Variations

• Swap the cream for coconut milk to make a dairy-free version with a subtle tropical undertone.
• Add a squeeze of lime juice right before serving for a Brazilian-inspired twist on hearts of palm soup.
• Stir in a handful of fresh spinach before blending for a green-tinted version with extra nutrients.