TRUFFLED HEART OF PALM SOUP
(4 servings)
•1 LB. FRESH HEART OF PALM
•2 QTS. LIGHT CHICKEN STOCK OR WATER
•2 OZ. TRUFFLE OIL
•SALT
ROUGH CHOP THE HEART OF PALM AND PLACE IN A POT WITH THE STOCK/WATER. BRING TO A BOIL AND REDUCE
LIDUID BY HALF, ABOUT 40 MINUTES. REMOVE FROM HEAT AND ADD ALL TO A BLENDER OR FOOD PROCESSOR. IF
NECESSARY YOU MAY DO THIS STEP IN TWO BATCHES. PUREE THE MIXTURE ON MEDIUM SPEED UNTIL SMOOTH.
WHILE THE BLENDER IS MOVING POUR THE TRUFFLE OIL INTO THE WHIRLPOOL THAT IS IN THE CENTER OF THE
BLENDER. SEASON WITH SALT, AND SPLIT INTO EQUAL PORTIONS IN BOWLS. GARNISH WITH TRUFFLE OIL AND
FRESH HERBS.
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BY: CHEF STEPHEN JOHNSTON