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Green Velvet Soup


I made this soup today.  It tasted great - very satisfying and comforting,
too.  It is from Jennifer Raymond's Peaceful Palate cookbook.

Jennifer's comments say that this soup is perfect for children (of any age!)
who won't eat vegetables.  I agree, even though I love veggies.

Green Velvet Soup

1 onion, chopped
2 stalks celery, sliced
2 potatoes, scrubbed and diced
3/4 cup split peas, rinsed
2 bay leaves
6 cups water or vegetable stock (I used half of each)

2 medium zucchini, diced
1 medium stalk broccoli, chopped
4 cups spinach, chopped (I used chard because I had some and no spinach)
1/2 teaspoon basil
1/4 teaspoon black pepper
1 teaspoon salt

Place the onion, celery, potatoes, split peas, and bay leaves in a large pot
with the water or stock and bring to a boil.  Lower heat, cover and simmer 1

Remove the bay leaves.  Add the zucchini, broccoli, spinach, basil, and black
pepper.  Simmer 20 minutes.

Transfer to a blender in several small batches and puree until completely
smooth, holding the lid on tightly.  Return to the pot, add salt to taste, and
heat until steamy.

Linda in Mountain View, CA