Green velvet soup
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Onion; chopped | |
| 2 | Stalks celery; sliced | |
| 2 | Potatoes; scrubbed and diced | |
| ¾ | cup | Split peas; rinsed |
| 2 | Bay leaves | |
| 6 | cups | Water or vegetable stock; (I used half of each) |
| 2 | mediums | Zucchini; diced |
| 1 | medium | Stalk broccoli; chopped |
| 4 | cups | Spinach; chopped, (I used chard because I had some and no spinach) |
| ½ | teaspoon | Basil |
| ¼ | teaspoon | Black pepper |
| 1 | teaspoon | Salt |
Directions
I made this soup today. It tasted great - very satisfying and comforting, too. It is from Jennifer Raymond's Peaceful Palate cookbook.
Jennifer's comments say that this soup is perfect for children (of any age!) who won't eat vegetables. I agree, even though I love veggies.
Place the onion, celery, potatoes, split peas, and bay leaves in a large pot with the water or stock and bring to a boil. Lower heat, cover and simmer 1 hour.
Remove the bay leaves. Add the zucchini, broccoli, spinach, basil, and black pepper. Simmer 20 minutes.
Transfer to a blender in several small batches and puree until completely smooth, holding the lid on tightly. Return to the pot, add salt to taste, and heat until steamy.
Posted to fatfree digest by Linda Weed <lrweed@...> on Apr 19, 1998