EMERALD-GREEN VELVET SOUP
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.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Number Of Ingredients 8
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 156 g, Fat 6 g, Protein 9 g
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Saad Alkhafagi
[email protected]This soup was a bit of a disappointment. The color was beautiful, but the flavor was bland and watery. I think it needed more seasoning or maybe some fresh herbs to brighten it up. I probably won't make it again.
Ginger Haynes
[email protected]5 stars for this amazing soup! It's so easy to make and absolutely delicious. The green color is so vibrant, and the soup itself is creamy and flavorful. I love the combination of leeks, spinach, and avocado. It's the perfect soup for a cold winter d
Michael Farrell
[email protected]I'm not a big fan of green soups, but this one was surprisingly good. The color was a bit off-putting at first, but the flavor was actually quite nice. It was creamy and flavorful, with a hint of sweetness from the leeks. I served it with some crusty
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[email protected]This soup is absolutely stunning! The color is so vibrant, and the flavor is just as impressive. I love the combination of leeks, spinach, and avocado. It's creamy, rich, and so satisfying. I've already made it twice in the past week, and I can't get
Zipporah Mwikali
[email protected]I'm not sure what I did wrong, but my soup turned out more like a green smoothie than a soup. It was still tasty, but not what I was expecting. I think I might have blended it for too long. Next time, I'll be more careful with the blending.
Rabeel Gago
[email protected]This soup is so good! It's creamy, flavorful, and has the most beautiful green color. I added a bit of extra spinach for an even more vibrant color, and it was perfect. I served it with a dollop of sour cream and a sprinkle of fresh chives, and it wa
Drema Thee GOAT
[email protected]I made this soup for a dinner party last night, and it was a huge hit! Everyone loved the unique color and the delicious flavor. I served it with a side of crusty bread, and it was the perfect comfort food for a cold winter night. I highly recommend
Radwan Musa
[email protected]This soup was a disaster! The color was more like a murky green, and the texture was grainy and unpleasant. The flavors were also very off-putting. I'm not sure what went wrong, but I definitely won't be trying this recipe again.
lexie doon
[email protected]Meh. It was okay. The color was pretty, but the flavor was a bit bland for my taste. I think it needed more seasoning or maybe some fresh herbs to brighten it up. I probably won't make it again.
bilal bloch
[email protected]This soup is a true work of art! The color is simply mesmerizing, and the flavors are out of this world. I love the combination of leeks, spinach, and avocado. It's creamy, rich, and so satisfying. I've already made it twice in the past week, and I c
Benyamen khan
[email protected]Easy to make and absolutely stunning! The vibrant green color is so eye-catching, and the soup itself is creamy and flavorful. I served it with some crusty bread for dipping, and it was a hit with my family. Definitely a keeper!
Dakota Beckwith
[email protected]I was a bit skeptical about the green color, but I was pleasantly surprised by how delicious this soup turned out. It had a rich, velvety texture and a lovely, earthy flavor. I added a bit of extra garlic and chili flakes to give it a little kick, an
Justin Lotharp
[email protected]This emerald green velvet soup was a feast for the eyes and the taste buds! The vibrant color was so inviting, and the creamy texture was incredibly smooth. The flavors were well-balanced, with a hint of sweetness from the leeks and a subtle earthine