Sara's New Hampshire Cream of Palmito Soup

25 oz SunPix Hearts of Palm, sliced
Fresh mint, 3 sprigs chopped
Fresh parsely, 3 sprigs chopped
2 leeks, trim to white parts only, rinse well, split lengthwise
3 tbs butter
32 oz chicken broth
1/2 cup heavy cream
1/4 of a lemon juice
Salt, white pepper

Cook the leeks gently in butter to soften, about 5 minutes. Add chicken broth, hearts of palm, and simmer covered until very soft (do not boil), about 1 hour. Put the soup in a blender or a food processor, and blend till creamy. Pour back in the pot, add 1/2 cup heavy cream, simmer covered gently to reheat (do not boil -- the cream will curdle), add lemon juice, salt, and white pepper to taste. Serve with crispy bread, and garnished with mint, and parsely. For a cold summer soup, follow the recipe, and chill overnight.