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| Old Favorite Green Soup |
| DOWNLOAD RECIPE |
| At its simplest, Creamy Green Soup is just cooked, garden-fresh zucchini blended with its own broth. Here is a delicious variation for a light summer meal. The recipe is from The New Laurel’s Kitchen by Laurel Robertson, Carol Flinders, and Brian Ruppenthal. Yields 7 to 8 cups. |
- 1/2 onion, chopped
- 2 stalks celery, diced
- 1 tbsp. oil
- 6 cups vegetable stock
- 3/4 cup green split peas, rinsed
- 1 bay leaf
- 6 cups zucchini, diced
- 1/4 tsp. basil
- 1/8 tsp. pepper
- 1 tsp. salt
- 1 lbs. spinach, washed and chopped
- 1/4 cup fresh parsley, chopped
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1. Saute the onion and celery in oil until soft. Add 4 cups of stock, split peas, and bay leaf. Bring to a boil; then cover loosely and simmer over low heat for about 40 minutes.
2. Add zucchini, remaining stock, and seasonings. Cook for another 10 minutes, until zucchini is tender.
3. Remove bay leaf and discard. Puree soup, return to the soup pot and stir in the spinach and parsley. Cook over medium heat for several minutes. Adjust seasonings and serve. |
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