Reviews (1) Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 1 Martha Stewart Member Rating: Unrated 01/25/2012 Absolutely delish!
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Gallery Emerald-Green Velvet Soup Credit: Lisa Cohen Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Ingredients Ingredient Checklist 1 tablespoon olive oil 1 small yellow onion, finely chopped 1 garlic clove, pressed through a garlic press or minced 1 large Yukon gold potato (about 8 ounces), peeled and diced 4 cups canned reduced-sodium chicken or vegetable broth 5 to 6 cups (from 1 large bunch) flat-leaf parsley Coarse salt and ground pepper Optional garnishes (choose one): croutons, edible flowers, extra-virgin olive oil, grated Parmesan cheese, or minced fresh herbs like chives
Cook’s Notes You can keep leftovers in the refrigerator for several days; reheat them over a low flame to preserve the color.
Gallery Emerald-Green Velvet Soup Credit: Lisa Cohen
Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Gallery
Emerald-Green Velvet Soup Credit: Lisa Cohen
Emerald-Green Velvet Soup
Credit: Lisa Cohen
Emerald-Green Velvet Soup
Recipe Summary prep: 20 mins total: 35 mins Servings: 4
Recipe Summary
prep: 20 mins total: 35 mins
Servings: 4
prep: 20 mins
total: 35 mins
prep:
20 mins
total:
35 mins
Servings: 4
4
Ingredients
Ingredients
- 1 tablespoon olive oil 1 small yellow onion, finely chopped 1 garlic clove, pressed through a garlic press or minced 1 large Yukon gold potato (about 8 ounces), peeled and diced 4 cups canned reduced-sodium chicken or vegetable broth 5 to 6 cups (from 1 large bunch) flat-leaf parsley Coarse salt and ground pepper Optional garnishes (choose one): croutons, edible flowers, extra-virgin olive oil, grated Parmesan cheese, or minced fresh herbs like chives
Directions
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.
Cook’s Notes You can keep leftovers in the refrigerator for several days; reheat them over a low flame to preserve the color.
Cook’s Notes
You can keep leftovers in the refrigerator for several days; reheat them over a low flame to preserve the color.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: Unrated 01/25/2012 Absolutely delish!
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 1
Add Rating & Review
3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 1
3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 1
3 Ratings 5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 1
5 star values: 0 4 star values: 1 3 star values: 1 2 star values: 0 1 star values: 1
Martha Stewart Member Rating: Unrated 01/25/2012 Absolutely delish!Martha Stewart Member
Rating: Unrated 01/25/2012
Absolutely delish!
Rating: Unrated
All Reviews for Emerald-Green Velvet Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Emerald-Green Velvet Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
