1. Melt the butter in a saucepan, add the onion, garlic, sliced palm heart, and potato.

2. Sweat and brown for a few minutes and add salt and pepper to taste.

3. Incorporate the flour and cook for another 1 or 2 minutes.

4. Add the chicken broth, bring to a boil, and cook for 15 to 20 minutes.

5. Remove from heat and blend with an immersion blender.

6. Add the cream, bring to a boil, and serve.

7. Garnish with a few sprigs of parsley to taste.