Creme de Palmito Cream of Hearts of Palm

• 16 ounce can hearts of palm, drained with all of the liquid reserved
• 2 cups chicken stock, homemade or bestquality canned
• 1 large egg yolk, lightly beaten
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons finely chopped parsley, for garnish
• 3/4 cup plain yogurt, for garnish

1. Cut the hearts of palm into 3/4inch rounds and quickly saute in butter.
2. Add reserved liquid and chicken stock.
3. Cook over medium heat stirring for 2 to 3 minutes.
4. Transfer to a blender and puree.
5. Strain through a sieve and return to a sauce pan.
6. Temper 1 egg yolk with some of the hot liquid and whisk into the puree.
7. Season with salt and pepper.
8. Ladle into warm soup bowls.
9. Combine the parsley and yogurt and place a dollop on top of the soup as a garnish.

hearts of palm, chicken stock, egg yolk, salt, freshly ground black pepper, parsley, plain yogurt

Taken from www.foodnetwork.com/recipes/creme-de-palmito-cream-of-hearts-of-palm-recipe.html (may not work)