EMERALD-GREEN VELVET SOUP
This simple recipe transforms leafy greens into a silky-textured, vibrant puree. The soup's rich color makes this dish a natural choice for a spring brunch -- or a lush first course for an intimate dinner.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 156 g, Fat 6 g, Protein 9 g
GREEN VELVET SOUP
This soup really does look like green velvet. It is from Fat Free and Easy by Jennifer Raymond. Although the soup seems odd, it is really lovely and cleansing.
Provided by Coco - Banana
Categories Greens
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 180.6, Fat 0.8, SaturatedFat 0.1, Sodium 471.1, Carbohydrate 35.5, Fiber 11, Sugar 5.3, Protein 10.9
CHICKEN VELVET SOUP
My mother-in-law used to make this often when her son and I first married. It is simple, tasty, and quick to make.
Provided by SCHSmom
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
- Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 9.4 g, Cholesterol 74.5 mg, Fat 20.6 g, Fiber 0.3 g, Protein 11.9 g, SaturatedFat 12.1 g, Sodium 157.1 mg, Sugar 1.5 g
GREEN VELVET SOUP
I got this recipe from The Zen Monastery Cookbook written by the Monks at the Zen Monastery Practice Center Under the Guidance of Cheri Huber. It's a great recipe and a great book of vegetarian recipes. The soup is very simple, delicious and makes a good side dish, like a tomato soup might. It's totally vegan, but if you are not, you might add farm cheese chunks or a dollop of sour cream.
Provided by Kendra PeloJoaquin
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 125.2, Fat 0.8, SaturatedFat 0.1, Sodium 859.6, Carbohydrate 22.8, Fiber 9.4, Sugar 4.8, Protein 9.6
EASY GREEN VEGETABLE SOUP
Cook a bowlful of goodness inspired by the most famous soup connoisseur in the galaxy, the Soup Dragon, from the hit children's show Clangers
Provided by Miriam Nice
Categories Lunch, Soup, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Put the spring onions, potato and garlic into a large pan. Pour over the vegetable stock and bring to the boil.
- Reduce the heat and simmer for 15 mins with a lid on or until the potato is soft enough to mash with the back of a spoon.
- Add the peas and bring back up to a simmer. Scoop out around 4 tbsp of the peas and set aside for the garnish.
- Stir the spinach and yogurt into the pan, then carefully pour the whole mixture into a blender or use a stick blender to blitz it until it's very smooth. Season to taste with black pepper.
- Ladle into bowls, then add some of the reserved cooked peas and scatter over your favourite soft herbs or cress. Serve with crusty bread, if you like.
Nutrition Facts : Calories 127 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
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