Pureed Hearts of Palm Soup from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
Most restaurants in Veracruz include a smooth pureed soup based on a vegetable (fresh corn, summer squash, leafy greens, or whatever) as part of the lunch special. Soups of this type —called...
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Ingredients
- 1 28- ounce or two 14- ounce cans or jars hearts of palm, drained and coarsely chopped
- 6 cups chicken stock, preferably homemade
- 2 garlic cloves
- 2 tablespoons olive oil
- 3 bunches scallions (18–20 large scallions), trimmed, white and pale green parts separated
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