Hearts of Palm Soup
By Chef Ida Rordriguez

20 large Scallions
2 tablespoons Olive Oil
2 jars Hearts of Palm drained and diced small
6 cups Vegetable Broth


Finely chop scallion white parts and garlic.
In a large saucepan, heat oil over medium heat.
Add scallions, hearts of palm, and garlic. Cook for 3 minutes.
Add the broth, bring to a boil and simmer for 5 minutes.
Serve garnished with finely chopped green parts of scallions.