Date: Sun, 19 Apr 1998 02:42:44 -0400
From: Linda Weed (email@example.com)
I made this soup today. It tasted great - very satisfying and
comforti= ng, too. It is from Jennifer Raymond's Peaceful Palate
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 hour.
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.