Emerald-Green Velvet Soup
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Body+Soul, Volume 9 May 2006
- Yield Serves 4
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Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 1 garlic clove pressed through a garlic press or minced
- 1 large Yukon gold potato (about 8 ounces), peeled and diced
- 4 cups canned reduced-sodium chicken or vegetable broth
- 5-6 cups (from 1 large bunch) flat-leaf parsley
- Coarse salt and ground pepper
- Optional garnishes (choose one): croutons, edible flowers, extra-virgin olive oil, grated Parmesan cheese, or minced fresh herbs like chives
Directions
- 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.
Absolutely delish!
could i substitute spinach?
Is it served warm or cold?
I just made this soup for dinner and it was absolutely delicious! My boyfriend even loved it. I recommend this soup for anyone who loves the taste of parsley. It ends up being silky/creamy without any fattening ingredients. Great recipe!