Ingredients

• 4 cups of water
• 1 tablespoon of corn starch
• 3/4 oz of butter
• 1 jar hearts of palm
• 1/2 cube of chicken stock base
• pepper
• salt

Preparation

Set aside one heart of palm. Cut the rest into rounds. In a pot, melt the butter, then sauté the rounds for several minutes, adding the water with half the chicken stock cube dissolved in it. Let this cook for five minutes after it comes to a boil. Blend it in a blender. Taste and add salt and pepper to taste. Put it back on the stove and add the corn starch that has been dissolved in a little cold water. Stir it constantly and let it thicken up a bit. Pour in the soup, add cream on top, swirl and garnish with the reserved heart of palm cut into thin rounds.