Creamed Hearts of Palm Soup: Sopa de Creme de Palmito

1. 1

   In a large pot, melt the butter over medium-high heat.

2. 2

   Add the onions and saute until tender, 3 to 4 minutes.

3. 3

   Add the garlic and cook, stirring, until fragrant, 30 seconds.

4. 4

   Add the hearts of palm and stir to combine.

5. 5

   Add the wine and bring to a boil.

6. 6

   Cook until reduced by 1/2, about 3 minutes.

7. 7

   Add the broth, stir to combine, and bring to a boil.

8. 8

   Reduce the heat and simmer, stirring occasionally, until the vegetables are very tender, 20 to 25 minutes.

9. 9

   Remove from the heat.

10. 10

    Using an immersion blender or in batches in a food processor, puree the soup.

11. 11

    Return to medium heat and add the cream.

12. 12

    Stir in the crabmeat and cook until heated through, 3 to 5 minutes.

13. 13

    Adjust the seasoning with salt and white pepper, to taste.

14. 14

    Ladle into bowls or cups, garnish with the parsley and serve.

* Per serving · 4 servings · Values may vary.