Hearts of Palm Soup

• 1 can (14 oz) hearts of palm
• 1 egg yolk
• 4 cups fat-free reduced-sodium vegetable broth, divided
• 2 tsp. cornstarch
• 1 cup BREAKSTONE'S Sour Cream
• 1/2 cup chopped fresh parsley

1. Puree hearts of palm, egg yolk and 2 cups broth in blender until smooth.
2. Pour into large saucepan; add remaining broth.
3. Bring to boil.
4. Reduce heat to medium-low; simmer 10 min.
5. Remove 1 cup of the soup to small bowl; whisk in cornstarch.
6. Pour into saucepan of soup, stirring constantly.
7. Whisk sour cream into soup until well blended.
8. Top each serving with 1 tsp.
9. parsley.

hearts of palm, egg yolk, vegetable broth, cornstarch, parsley

Taken from www.kraftrecipes.com/recipes/hearts-of-palm-soup-160106.aspx (may not work)