Green Soup
Prep Time:
20 minutes
Yield:
6-8 servings
Ingredients:
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4 cups clear chicken soup stock
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2 Tbs. butter
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1/3 yellow onion
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4 cloves garlic
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1 Tbs. flour
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2 cups broccoli tips
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1 1/2 cups finely chopped celery
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1 zucchini with skin, and or 8 stalks asparagus
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fresh Basil, fresh Parsely, dried Oregano, salt & Pepper
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1 freshly squeezed lemon
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Process:
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Sautee finely chopped onion and garlic until golden in butter with a little olive oil (to prevent the butter from burning.)
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Stir in 1 Tbs flour to absorb fat. Let brown for 20 seconds.
Add 1 cup of soup stock and stir lightly until smooth.
add remaining soup stock and bring to a boil.
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Cut broccoli and other vegetables into small pieces.
Cut celery finely against the grain to prevent stringy texture in soup.
Add to soup stock.
Bring to a boil and then simmer 12 minutes.
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Blend:
Remove from heat and ladel some soup and vegetables into the blender so blender is not more than half full.
Caution!
Hot liquids in the blender expand rapidly.
To prevent injury, do not fill the blender more than half full at a time.
Hold the lid down firmly with a folded towel.
Begin blending on low and then work up to higher speeds.
(Watch the video)
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Repeat until all but the last amount of soup has been blended.
You will need an extra pot to put the blended soup into.
Add parsley to your last soup to be blended.
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Season:
Finely chop 6-8 leaves of fresh basil and add to the already blended soup.
Squeeze out the juice of 1 lemon and add to soup.
Add 1/4 tsp of dried oregano.
Add 1/2 clove of finely chopped fresh garlic to punch up the flavor.
Add approximateluy 1 1/2 tsp Salt, to taste.
Pepper to taste.
Stir in 1/8 tsp freshly ground nutmeg.
Heat all soup just short of the boil.
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Plate:
Serve hot with a garnish of sundried tomatoe or a sprig of fresh parseley or basil.
Goes well with a slice of rustic country bread.
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Alternative:
Serve chilled in summer.
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Green Soup
This basic recipe can be adapted to any kind of vegetable soup.
This one happens to be birght green - naturally - from the color and choice of ingredients.
It's hard to believe that anything with so many green things in it can be a favorite of my kids, but it is. What a great way to get those vegetables in them!
TIPS:
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Hot liquids in the blender expand rapidly.
To prevent injury, do not fill the blender more than half full at a time.
Hold the lid down firmly with a folded towel.
Begin blending on low and then work up to higher speeds.
(Watch the video)
Related videos:
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