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Sopa de Palmito
(Cream of Palm Heart Soup)
(Serves 4)
1 can hearts of palm
4 tbsp butter
4 tbsp flour
2 cups vegetable stock
1 cup milk
1 cup heavy cream
White pepper, to taste
Directions:
1. Drain and rinse the palm hearts. Place in a food
processor and puree.
2. Melt butter in a sauté pan. Add flour and cook
over low heat, stirring constantly, creating a
thick, creamy sauce.
3. Slowly add warm vegetable stock, stirring with
a wire whip so it is lump free. Blend in the palm
hearts. Add the milk and cream just before
serving.
4. Bring to serving temperature, but do not allow
to boil. Add a little pepper to accent the taste.
Arroz Brasileiro
(Brazilian-Style Rice)
(Serves 12)
4 cups long-grain rice
8 cups water
1 medium onion, chopped
3 tbsp olive oil
Salt to taste
Directions:
1. Heat the olive oil in a large saucepan over
medium heat.
2. Add the chopped onion and cook until limp. Do
not let it brown!
3. Add the rice and sauté until the grains become
shiny. Add the water, cover the pan, and cook
over low heat until all the water is absorbed and
the grains are tender.
Fruit Punch
Batida
(Serves 4)
2 cups of different fruit juices
1/2 cup of sweetened condensed milk
1 can ginger ale
1/2 cup ice cubes
Directions:
1. Combine all ingredients except ice cubes in a
blender and mix.
2. Add ice cubes while blender is running and con-
tinue mixing until ice is crushed.
3. Serve immediately.
Recipes