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.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Do not bring the soup to a boil after you have added the sour cream or the soup may curdle.
This is a very mild soup and can take on the flavor of any herbs or spices you may have on hand. Try blending a clove of garlic or 1 Tbsp. fresh thyme with the hearts of palm and broth.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 8g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.