*  Exported from  MasterCook  *

                       Hearts Of Palm And Leek Soup

Recipe By     : The Complete Vegetarian, Miami Herald, Jan 4, 1996
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       tb           Olive oil
   1       cl           Garlic -- diced
   1       lg           Onion -- chopped
   2                    Leeks -- white part only, diced
  30       oz           Hearts of palm (2 cans) --
                        - drained and diced
   1 3/4   c            Vegetable broth
                        Salt and pepper
   1       c            Whipping cream
   1       sm           Tomato -- diced
   1                    Scallion -- diced

  Heat the olive oil in a skillet over medium heat, and saute garlic,
  onion, and leeks for about 5 minutes. Add all but 2 tb 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.
  
  Per serving: 458 cal, 23 g pro, 42 g carbs, 30 g fat (55% CFF),
  3 g fiber, 82 mg chol, 574 mg sodium
  
  Formatted by: Lisa Crawford


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