Even though it was 44 degrees this morning, it’s still summer in the Rockies. The late summer days blossom into a penetrating warmth as the monsoonal flow lifts and the days become cloudless and calm.
I’ve become addicted to veggie sandwiches, and the best companion to a sandwich has always been soup. Try this soup when you are feeling adventurous.
1 can hearts of palm, chopped. Save 2 hearts to use as a garnish in the soup
2 scallions, chopped
1/2 yellow onion, chopped
1 stalk celery with leaves, chopped
2 cups veggie or poultry stock
1/2 cup crema mexicana
1/2 cup whipping cream
1/2 avocado, sliced thinly
Melt butter in medium skillet, and add scallions, onions, and celery. Cook until onions are translucent. Add hearts of palm and stock and simmer for 30-40 minutes. Spoon mixture into blender and chop to desired consistency. If you prefer a more refined soup you can strain it through a sieve after blending to remove the majority of the pulp. Chill.
Add thin slices of hearts of palm and stir, then serve. Place two or 3 thin slices of avocado on the top of each bowl. Enjoy!