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green-velvet-soup recipe

Date: Sun, 19 Apr 1998 02:42:44 -0400
From: Linda Weed (lrweed@us.ibm.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.

kwvegan vegan