Green Velvet Soup Food

GREEN VELVET SOUP

Steps:

• In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring to a boil, then reduce heat, cover and simmer 1 hour.
• Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
• Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.

GREEN VELVET SOUP

Steps:

• Place the onion, celery, potatoes, split peas, and bay leaves in a large pot with the water or vegetable broth and bring to a boil.
• Cover and simmer for 1 hour.
• Remove the bay leaves.
• Add the remaining ingredients with the exception of the salt.
• Simmer for 20 minutes.
• Transfer to a blender in several batches and puree until smooth.
• Return to the pot, add salt to taste, and heat until steamy.

EMERALD-GREEN VELVET SOUP

Steps:

• In a large heavy pot or Dutch oven, heat oil over medium-low heat. Add onion and garlic; cover and cook, stirring occasionally until onion has softened, about 3 minutes. Add potato and broth, and raise heat to high; bring the mixture to a boil.
• Reduce heat to medium; cover and simmer until potato is tender, about 10 minutes. Stir in the parsley and cook, uncovered, until parsley is wilted, about 2 minutes.
• Working in batches, puree mixture in blender until smooth; season with salt and pepper. Ladle into individual soup bowls and garnish, if desired, with one of the optional garnishes. Serve immediately.

GREEN VELVET SOUP

Steps:

• Heat with stirring all of the ingredients above except the sherry up to the boiling point. Immediately reduce heat to very low, cover the pan, and keep hot for 20 minutes. Add 1/3 cup sherry and serve at once. You can garnish with grated orange peel and toasted slivered almonds, if you wish.