Have you ever tried cooking with hearts of palm?
If you haven’t, this Brazilian Hearts of Palm soup is definitely a great recipe to start with. It’s super easy to make and it tastes delicate and tangy. Uma delicia! It’s a perfect soup for a quick lunch, and even more perfect as a special entree right before a nice dinner party. This effortless hearts of palm recipe will become your new favorite.
Hearts of Palm Taste
If you haven’t tasted hearts of palm yet, we need to address that, meus amigos. They are deeee-licious! They have a light tangy taste, almost like an artichoke. Their texture is lightly crunchy on the outside and soft, creamy-ish on the inside. And if your wondering just what the heck they are in the first place, I got you!
What is Hearts of Palm?
Hearts of palm are exactly what they sound like – the heart of a palm. I meant it! They are the inner core of certain palm trees.
Here in the US they’re pretty easy to find canned, although in Brazil and other countries they tend to come in a glass jar. Same, same.
This is what they look like…
How to Cook Hearts of Palm
Palmitos, how we call hearts of palm in Portuguese, are pretty versatile and don’t necessarily need to be cooked. My favorite way of eating them is, for starters, straight out of the can. Once you try them, you’ll see that you’ll always end up buying double the amount of cans you actually need because when you open a can to prepare a dish, you’ll start snacking on them uncontrollably, and next thing you know there’s nothing left for the actual dish. You tell me later this ain’t true…
Hearts of palm salads are another great way to eat them, and they’re also fun to serve chopped up as a little aperitif, or appetizer with some olives, cold cuts, fresh herbs and olive oil drizzled on top. These weird looking baton things can even be used in hot dishes too, like quiches and savory pies. And of course, hearts of palm soup!
If you’re looking for a light lunch or the perfect entree to serve before your main dish at a dinner party, look no further. This little soup will sure impress your guests.
Sopa de palmito can be enjoyed pretty much all year round as this dish can be savored warm in cool months, and cool in warm months. Oh, and it reheats wonderfully!
I hope you love this recipe as much as I do.
Hearts of Palm Soup Recipe Instructions
- Just slice the hearts of palm like this… no fancy cuts needed here, since we’ll be blending everything later. You can save a few slices to garnish your soup, if you want.
- Then just add them all to a pot with water, or chicken stock and thyme, and bring it to a boil.
- Remove the thyme, then blend everything, then add the parmesan cheese and the cream. And that’s it!
This is one of my favorite hearts of palm recipes! If you’re looking for a quick dish that’s easy enough to be served for mid-week lunches or dinner, but is special enough that can also impress guests at a dinner party, I recommend giving this recipe a try.
Let me know how you like it!
Love Soup? Check out these other soup recipes:
Hearts of Palm Soup
- 4 cans of hearts of palm, drained and sliced
- 1 cup of heavy cream
- 1 cup of Parmesan cheese
- 3 cups of chicken stock, or water
- 1-2 sprigs of fresh thyme
- salt and pepper to taste
- Add the sliced hearts of palm into a medium pan
- Add the stock and the thyme and bring to a boil. Let it boil for 5 minutes. Turn off the heat.
- Remove the thyme and discard, then blend the cooked hearts of palm in the liquid using an immersion blender.
- Add the Parmesan cheese and the cream, then stir to combine.