Cream of Hearts of Palm Soup
The or cream of hearts of palm soup, a typical Brazilian dish.
The palm hearts or “palmito”, are extracted from 5 different types of palm trees
- Pupunha the most common, the plant does not die when the heart is extracted and reproduces rapidly.
- Juçara endangered.
- Palma açaí a altenativa to Juçara.
- Palma Royal Australian native.
- Guariroba little known the bitter taste should always be cooked.
The organic palm hearts are very hard to find even in Brazil.
The palm hearts are generally consumed raw, in salads with vegetables, meat or fish.
In winter, in Brazil, you can eat the soup of palmito.
The soup of palmito can be prepared from both fresh product that from the stored product.
Hearts of palm – Palmito (preserved)
Extra virgin olive oil
Basil or chives or parsley to taste
In a pan put olive extra virgin olive oil and sliced onion.
Fry for 2-3 minutes, in the meantime, cut into pieces the palmito.
When the onion is wilted add hearts of palm and a half liter of water or vegetable broth, cook for 10 minutes.
And ‘possible to add water to preserve, in this case it will be sour flavor and heart of palm soup will become a good
base for cooking shrimp, prawns, crabs or shellfish.
When cooked, melt 3 tablespoons of cornstarch or flour in order to give greater coherence to the soup.
Blend all the ingredients and brought to a boil for 2 minutes.
The heart of palm soup is good hot, served with croutons and garnished as desired with fresh basil or chives or parsley.
The hearts of palm cream can be used as a base for cooking shellfish and seafood, or to prepare the risotto with hearts of palm.
@DrTraverso titolare del Copyright 2017