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Categories:Viewed: 39 - Published at: 6 years ago
Ingredients
- 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
Method
- Puree hearts of palm, egg yolk and 2 cups broth in blender until smooth.
- Pour into large saucepan; add remaining broth.
- Bring to boil.
- Reduce heat to medium-low; simmer 10 min.
- Remove 1 cup of the soup to small bowl; whisk in cornstarch.
- Pour into saucepan of soup, stirring constantly.
- Whisk sour cream into soup until well blended.
- Top each serving with 1 tsp.
- parsley.
