I should come up with a better name for this, but as it was the only soup my daughter Velvet would eat for many years, the name has become part of our family lore. Also, I hesitate to start introducing ingredients into it since they tend to change depending on what is in the fridge and what was at the market.
The basis for Green Soup’s flavor and texture are more leeks than you think you need, slowly caramelized with salt and nutmeg, then other green vegetables such as zucchini, broccoli, celery, celery root simmered in a light chicken or vegetable stock. At the end, just before pureeing the soup in the blender, I add a ton of fresh young spinach and herbs. This seals in the freshness, the nutrients, and gives it that irresistible minty green color!
This freezes beautifully, is good hot or cold, and can be jazzed up with cream or skim milk depending on your needs.
Serve, and enjoy!
My friend Cordelia says some curry powder adds a good flavor to this soup, but HRH (my “Handsome Russian Husband”) and Velvet hate curry, so I’ve only done this a few times, but if you are more adventurous than they are, by all means try it! Cordelia knows what she is about in the kitchen.
This is good cold, but it should have a dairy element to really shine.
This is a great brown bag or on the road soup to put in a thermos. I never ever go to a horse show (I go to a lot – Velvet is obsessed) without one.