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Hearts of Palm & Leek Soup

Submitted by mb

YIELD

4 servings

PREP

15 min

COOK

40 min

READY

60 min

Ingredients

2

TABLESPOONS OLIVE OIL

1

CLOVE GARLIC
diced

1

LARGE ONIONS
chopped

2

EACH LEEKS
white part only, diced *

2

CANS ARTICHOKE HEARTS
15 ounces each, drained and diced *

1 ¾

CUPS VEGETABLE STOCK

1

X SALT AND BLACK PEPPER *

1

CUP HEAVY WHIPPING CREAM

1

SMALL TOMATOES
diced

1

EACH SCALLIONS, SPRING OR GREEN ONIONS
diced

Directions

Heat the olive oil in a skillet over medium heat, and sauté garlic, onion, and leeks for about 5 minutes.

Add all but 2 tablespoons of the hearts of palm and sauté 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.

* not incl. in nutrient facts

Comments

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Nutrition Facts

Serving Size 234g (8.3 oz)

Amount per Serving

Calories 283 91% of calories from fat

% Daily Value *

Total Fat 29g 44%

Saturated Fat 15g 73%

Trans Fat 0g

Cholesterol 82mg 27%

Sodium 28mg 1%

Total Carbohydrate 2g 2%

Dietary Fiber 1g 4%

Sugars g

Protein 4g

Vitamin A 22% • Vitamin C 12%

Calcium 6% • Iron 2%

* based on a 2,000 calorie diet How is this calculated?

Trans-fat Free, Low Carb, Very low in sodium, Low Sodium