Heat the olive oil in a skillet over medium heat, and saute garlic, onion, and leeks for about 5 minutes. Add all but 2 tablespoons of the hearts of palm and saute for another 2 minutes. Add the vegetable broth and simmer for 15 minutes. Add salt and pepper to taste and remove from the heat. Allow to cool 5 minutes. Stir in the whipping cream, and ladle the mixture into a blender or food processor. Blend until smooth, return to pan and gently reheat. Meanwhile mix the tomato, scalliom, and reserved hearts of palm for garnish. When soup is heated through, top with garnish. Nutritional info per serving: 458 cal; 23g pro, 42g carb, 30g fat(55%), 3g fiber, 82mg chol, 574mg sodium