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Creamed Hearts Of Palm Soup

  • Yield: 4 to 6 servings


  • 3 tablespoons butter
  • 1 cup chopped yellow onions
  • 1 teaspoon minced garlic
  • 1 (16-ounce) can hearts of palm, drained and chopped
  • 1/2 cup dry white wine
  • 3 1/2 cups chicken broth
  • 3/4 cup heavy cream
  • 1/2 pound lump crabmeat, picked over for shells and cartilage
  • Salt and white pepper
  • 2 tablespoons chopped fresh parsley leaves


  • In a large pot, melt the butter over medium-high heat. Add the onions and saute until tender, 3 to 4 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the hearts of palm and stir to combine. Add the wine and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Add the broth, stir to combine, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the vegetables are very tender, 20 to 25 minutes.
  • Remove from the heat. Using an immersion blender or in batches in a food processor, puree the soup. Return to medium heat and add the cream. Stir in the crabmeat and cook until heated through, 3 to 5 minutes. Adjust the seasoning with salt and white pepper, to taste.
  • Ladle into bowls or cups, garnish with the parsley and serve.