Hearts of Palm Cream Soup (Brazilian Sopa de Palmito)

Sopa de palmito is a creamy heart of palm soup that is often served warm but that is as delicious when savoured chill. Can you believe that after close to 450 recipes, this is the first time we use this ingredient on 196 flavours? Sure, we have used other from various palm trees, like palm butter in our nyembwe chicken from Gabon, sugar palm fruit in my Filipino buko fruit salad, palm oil in several African and Brazilian recipes, as well as palm sugar in a few Asian recipes. But never hearts of palm. Brazil is actually one of the largest producers of heart of palm. However, less than 20% of its production is exported. Ecuador and Costa Rica are the two other largest producers of this delicacy. The lucrative market for this gourmet product has also attracted the attention of other producers outside Latin America. Currently, hearts of palm are also being produced in Hawaii, Reunion Island, Indonesia and Malaysia.

1 (14 oz) can hearts of palm
4 Tbsp. butter, divided
2 Tbsp. extra-virgin olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 Tbsp. cornstarch
2 cups chicken broth
¾ cup heavy cream
¼ tsp. nutmeg, freshly grated
sea salt
black pepper, freshly ground
¼ cup scallions, finely chopped
Parmesan cheese (optional)

Cut the hearts of palm into rings. Save the liquid and set aside.

In a large pan, heat 2 Tbsp. butter and olive oil over medium heat. Add onion and cook, stirring occasionally, until soft for 5 minutes. Add garlic and cook for an additional minute.

Sprinkle over the corn starch and cook, stirring constantly, for 2 minutes. Add the chicken broth and the liquid from the hearts of palm can, whisking constantly until it thickens.

Turn heat down to medium-low, stir in hearts of palm, heavy cream and nutmeg. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally.

Turn off the heat and mix with a hand blender until smooth for about 1 minute. Stir in remaining butter, Parmesan (optional) and return to simmer for 2 minutes. Remove from heat and fold in scallions. Serve immediately.

Makes 6 servings.