Hearts of Palm & Leek Soup
Yield
4 servingsPrep
15 minCook
40 minReady
60 minTrans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
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 |
*
|
| 414 | ml |
vegetable stock
|
|
| 1 | x |
salt and black pepper
|
*
|
| 237 | ml |
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.
