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Brazilian   -   Cream Of Hearts Of Palm   adapted from Tasting Brazil by Jessica Harris

  • 1 Can Hearts Of Palm -- drained
  • 2 Cups Chicken Stock
  • 3 Teaspoons Flour
  • 1 Large Egg Yolk
  • 3 Cups Water
  • 3/4 Cup Plain Yogurt
  • Salt And Pepper -- to taste
  • 2 Tablespoons Parsley -- finely chopped
Directions Mix chicken stock, flour and egg yolk. Cut hearts of palm into rounds. Pour stock over palm and stir. Place mixture in large saucepan, add water and cook for 3 minutes over medium heat. Gradually add the yogurt, season with salt and pepper. Sprinkle with parsley and serve.
Serves 4
Time to Make 0:00

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