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Emerald-Green Velvet Soup

This simple recipe transforms leafy greens into a silky-textured, vibrant puree. You can keep leftovers in the refrigerator for several days; reheat them over a low flame to preserve the color.

  • prep: 20 mins
    total time: 35 mins
  • servings: 4

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 to 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

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

Source
Body+Soul, May 2006

Reviews (4)

  • 25 Jan, 2012

    Absolutely delish!

  • 4 Feb, 2011

    could i substitute spinach?

  • 3 Apr, 2009

    Is it served warm or cold?

  • 15 Dec, 2008

    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!