Palmherzen-Avocadosuppe

Ingredients

• 1 Shallot
• 2 stalks celery
• 2 tbsp butter
• 500 ml chicken stock (from the jar)
• 2 cans palm hearts (400 g each)
• 250 g whipping cream
• Salt
• Cayenne pepper
• 1 Avocado
• 1 Lime
• 2 cans palm hearts (400 g each)

Instructions

1. 1.

   Peel and finely dice the shallot. Wash the celery and finely chop a few tender leaves.

2. 2.

   Heat butter in a pot and sauté the shallot and celery. Add stock and heat. Roughly chop all but one palm heart, add it, and simmer for about 3 minutes.

3. 3.

   Blend the soup, pour in cream, and season with salt and cayenne pepper. Refrigerate for 3 hours. For serving, slice the remaining palm heart into fine strips. Halve the avocado, remove the pit, and cut the halves into thin slices. Wash the lime and cut it into very thin slices. Distribute the soup on a plate and garnish with avocado, palm heart, and lime slices.