Emerald Green Velvet Soup Recipes

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.

GREEN VELVET SOUP

Steps:

• 1. Place the split peas, onion, celery, and bay leaf in a soup pot with enough water to cover it all by an inch. Bring to a boil and simmer for an hour or more, or until the peas have disintegrated. Add water if needed.
• 2. Remove the bay leaf, then add the remaining ingredients, return to a simmer, and cook until the zucchini is tender (about five minutes).
• 3. Puree everything in a blender, then return to the soup pot, add water as needed, and serve hot.

EMERALD SOUP

Steps:

• In a saucepan, cook onion and garlic in hot butter and olive oil over medium high heat 4 to 5 minutes or until onions are tender.
• Stir in broth, spinach, potatoes, broccoli, oregano, mustard, salt, nutmeg and hot sauce.
• Bring to boil; reduce heat.
• Cover; simmer 15 minutes or until vegetables are very tender. Cool slightly.
• Transfer mixture to a blender and blend until smooth.
• Return to pan. Stir in milk. Heat through.
• Serve with croutons if desired.