Hearts of Palm and Avocado Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 461 cal. | (22 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.3 g | (38 %) |
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 17.7 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 915 mg | (23 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 19.3 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 103 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 1 shallot
- 2 stalks Celery
- 2 Tbsps butter
- 500 milliliters chicken stock (jarred)
- 2 cans hearts of palm (each 400 grams)
- 250 grams Whipped cream
- salt
- cayenne pepper
- 1 Avocado
- 1 Lime
Preparation steps
Peel the shallot and chop finely. Rinse the celery, remove the strings and finely chop the celery stalks along with some delicate leaves.
Heat the butter in a saucepan and sauté the shallot and celery until softened. pour in the chicken stock and bring to a boil. Drain the hearts of palm and coarsely chop all but one. Add the chopped hearts of palm to the simmering stock.
Simmer 3 minutes.
Transfer the soup to a blender, and working in batches if necessary, puree. Transfer to a refrigerator container, stir in the cream, season with salt and cayenne pepper and refrigerate 3 hours.
To serve, thinly slice the remaining heart of palm. Halve the avocado, remove the pit and skin and thinly slice the avocado. Rinse and very thinly slice the lime. Pour the soup into bowls and garnish with avocado, the sliced heart of palm and lime.
