Heart of Palm Puree

This is for the soup that we do at Town. Served with a rock shrimp tempura, croutons and micro arugula. The hearts are sliced into rounds, half covered with water and parchment. Cooked very slowly until they are soft. Reserve liquid. Meanwhile, brown some good quality unsalted butter until golden and also reserve. Puree in vita prep, butter, palm, liquid salt and white pepper. Use some light chicken stock if you need more liquid.