Emerald-Green Velvet Soup
- 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
- 5-6 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
- Produce
- 1 large bunch) flat-leaf parsley (5 cups)
- Garlic clove pressed through a garlic press or (1)
- Yellow onion, small (1)
- Yukon gold potato (about 8 ounces), large (1)
- Canned Goods
- Chicken or vegetable broth, canned reduced-sodium (4 cups)
- Cooking & Baking
- Olive oil (1 tablespoon)
- Salt and ground pepper, Coarse (1)
- Other
- Optional garnishes (choose one): croutons, edible flowers, extra-virgin olive oil, grated Parmesan cheese, or minced fresh herbs like chives
Preparation
Read recipe preparation on marthastewart.com
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Published August 2, 2011 (1 year ago).
1 person saved this recipe.
