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Emerald-Green Velvet Soup

Recipe photo courtesy of Lisa Cohen

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.

Source: Body+Soul, April/May 2006
Total Time Prep Servings



Cook's Notes

You can keep leftovers in the refrigerator for several days; reheat them over a low flame to preserve the color.

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How would you rate this recipe?
  • Emkathryn
    25 JAN, 2012
    Absolutely delish!
  • MS10685953
    4 FEB, 2011
    could i substitute spinach?
  • mykidsmomof4
    3 APR, 2009
    Is it served warm or cold?
  • raindrops913
    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!

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