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| − | {{Wikifiedrecipe}} |
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| − | ==Description== |
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* 2 tbsp [[olive oil]] |
* 2 tbsp [[olive oil]] |
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| − | * 1 |
+ | * 1 clove [[garlic]], diced |
| − | * 1 large [[ |
+ | * 1 large [[onion]], chopped |
| − | * 2 [[ |
+ | * 2 [[leek]]s, white part only, diced |
| + | * 2 cans (15 oz ea) [[hearts of palm]], drained and diced |
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| − | * -diced |
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| − | * 2 can [[hearts of palm]](15oz ea) |
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| − | * -drained and diced |
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* [[salt]] and [[pepper]] |
* [[salt]] and [[pepper]] |
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| − | * 1 cup [[whipping cream]] |
+ | * 1 cup [[light whipping cream|whipping cream]] |
* 1 small [[tomato]], diced |
* 1 small [[tomato]], diced |
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* 1 [[scallion]], diced |
* 1 [[scallion]], diced |
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| − | == |
+ | == Directions == |
| + | # Heat the [[olive oil]] in a skillet over medium heat, and saute [[garlic]], [[onion]], and [[leek]]s for about 5 minutes. |
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| + | # Add all but 2 tablespoons of the [[hearts of palm]] and saute for another 2 minutes. |
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| − | 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 |
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| + | # Add the [[vegetable stock|vegetable broth]] and simmer for 15 minutes. |
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| + | # Add [[salt]] and [[pepper]] to taste and remove from the heat. |
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| − | ===Other links=== |
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| + | # Allow to cool 5 minutes. |
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| + | # Stir in the [[light whipping cream|whipping cream]], and ladle the mixture into a blender or food processor. |
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| + | # Blend until smooth, return to pan and gently reheat. |
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| + | # Meanwhile mix the [[tomato]], scallions, and reserved [[hearts of palm]] for garnish. |
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| + | # When soup is heated through, top with garnish. |
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| + | == Nutritional information == |
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| − | ==See also== |
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| + | Per serving: 458 calories; 23g pro, 42g carb, 30g fat(55%), 3g fiber, 82 mg chol, 574 mg sodium |
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| − | [[Category: |
+ | [[Category:Green onion Recipes]] |
| − | [[Category: |
+ | [[Category:Heart of palm Recipes]] |
| − | [[Category: |
+ | [[Category:Leek Recipes]] |
| − | [[ |
+ | [[Category:Leek Soup Recipes]] |
| − | [[ |
+ | [[Category:Light whipping cream Recipes]] |
| − | [[ |
+ | [[Category:Ovo-lacto Recipes]] |
| − | [[ |
+ | [[Category:Vegetable Soup Recipes]] |
| − | [[ |
+ | [[Category:Vegetable stock and broth Recipes]] |
| − | [[category:pepper Recipes]] |
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| − | [[category:tomato Recipes]] |
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| − | [[category:garlic Recipes]] |
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| − | [[category:leek Recipes]] |
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| − | [[category:Onion Recipes]] |
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| − | [[category:salt Recipes]] |
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| − | [[category:slaked lime Recipes]] |
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Latest revision as of 14:31, 21 March 2011
Ingredients
- 2 tbsp olive oil
- 1 clove garlic, diced
- 1 large onion, chopped
- 2 leeks, white part only, diced
- 2 cans (15 oz ea) hearts of palm, drained and diced
- 1¾ cup vegetable broth
- salt and pepper
- 1 cup whipping cream
- 1 small tomato, diced
- 1 scallion, diced
Directions
- 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, scallions, and reserved hearts of palm for garnish.
- When soup is heated through, top with garnish.
Nutritional information
Per serving: 458 calories; 23g pro, 42g carb, 30g fat(55%), 3g fiber, 82 mg chol, 574 mg sodium