1. Drain and rinse the palm hearts then place in a food processor and puree. 2. Melt butter in a saute pan. 3. Add flour and cook over low heat stirring constantly into a blonde roux. 4. Slowly add warm chicken stock stirring with a wire whip so it is lump free. 5. Blend in the palm hearts. 6. Add the milk and cream just before serving. 7. Bring to serving temperature but do not allow to boil. 8. Add a little pepper to accent the taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
