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Green Velvet Soup!!

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Thursday, May 28, 2020

Well, decided to experiment with a variation on that bright pink velvet cabbage/beet soup . . . and the new soup looks delicious, such a bright emerald!!

I peeled and chopped about 10 medium potatoes, simmered in chicken broth till soft with onion, some broccoli stalks (which would otherwise have been thrown out, always like to include something cruciferous), some dill stems (also otherwise destined to be discarded) and quite a bit of minced onion -- I used dried, since I had no fresh onions left. (If I'd had leeks -- then essentially it would have been a vichyssoise-type base). Plus some dried thyme, chili flakes, salt and pepper.

Took the pot off the heat and pureed with my stick blender. At this point it was a not so appetizing brownish colour . . .

But then, also with my stick blender, I added in: first of all, in increments, an entire two pound bag of frozen tiny sweet peas.

And, again in increments: a whole large tub of baby spinach, with some additional water. The rest of the dill.

Now we're talking serious vitamins and minerals and that dazzling green!! No more heat other than the heat of the simmered potatoes and broth . . . heat would diminish and darken the colour.

And finally, again, a large log of plain low fat goat cheese to get the creamy mouth-feel texture and some protein too. Such a nice soup ingredient since it doesn't separate or curdle the way sour cream might do if I opt to warm up a bowl.

But I'm planning to serve chilled with a wedge of fresh lime to provide a squirt of acidity and lift the flavour even more. Maybe a little chopped avocado for healthy fat?

Looking forward to trying it today for my lunch!!

DH has made a special request for gazpacho, so I'll be purchasing the ingredients for that on the next grocery run. It's his hot weather fave: cucumber and green pepper and basil, garlic and tomatoes, a hit of olive oil and a small amount of red wine vinegar for the acid balance.

That will be good too!!

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