Cream of Hearts of Palm Soup

• hearts of palm↗1 (14 ounce) can
• butter↗4 tablespoons
• flour↗4 tablespoons
• chicken stock↗2 cups
• milk↗1 cup
• heavy cream↗1 cup
• white pepper

Step-by-step instructions

1. 1

   Drain and rinse the palm hearts then place in a food processor and puree.

2. 2

   Melt butter in a saute pan.

3. 3

   Add flour and cook over low heat stirring constantly into a blonde roux.

4. 4

   Slowly add warm chicken stock stirring with a wire whip so it is lump free.

5. 5

   Blend in the palm hearts.

6. 6

   Add the milk and cream just before serving.

7. 7

   Bring to serving temperature but do not allow to boil.

8. 8

   Add a little pepper to accent the taste.