HEARTS OF PALM & LEEK SOUP

      Title: HEARTS OF PALM & LEEK SOUP
  Categories: Miamiherald, Ovolacto, Soups/stews
       Yield: 4 Servings
  
       2 tb Olive oil
       1 cl Garlic; diced
       1 lg Onion; chopped
       2    Leeks, white part only;
            -diced
       2 cn Hearts of palm(15oz ea);
            -drained and diced
   1 3/4 c  Vegetable broth
            Salt and pepper
       1 c  Whipping cream
       1 sm Tomato; diced
       1    Scallion; diced
  
   Heat the olive oil in a skillet over medium heat, and saute garlic,
   onion, and leeks for about 5 minutes. Add all but 2 tablespoons of
   the hearts of palm and saute for another 2 minutes. Add the vegetable
   broth and simmer for 15 minutes. Add salt and pepper to taste and
   remove from the heat. Allow to cool 5 minutes. Stir in the whipping
   cream, and ladle the mixture into a blender or food processor. Blend
   until smooth, return to pan and gently reheat. Meanwhile mix the
   tomato, scalliom, and reserved hearts of palm for garnish. When soup
   is heated through, top with garnish.
   
   Nutritional info per serving: 458 cal; 23g pro, 42g carb, 30g
   fat(55%), 3g fiber, 82mg chol, 574mg sodium
   
   Source:  The Complete Vegetarian, Miami Herald, 1/4/96 formatted by
   Lisa Crawford
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