Best Emerald Soup Recipes

EMERALD-GREEN VELVET SOUP

Steps:

• 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.

EMERALD ISLE SOUP

Steps:

• 1. Saute the leek or onions in the butter in a medium saucepan until tender. Add the frozen broccoli, broth and a bit of salt and pepper. Bring to a boil, cover and simmer until the broccoli is very tender, about 10 minutes.
• 2. Puree in a blender or with a stick blender until smooth and thick.
• 3. Stir in the heavy cream and blend well. Seasoning to taste and add nutmeg. Reheat if needed.
• 4. Freezing not recommended. Per serving: 204 calories; 19g fat; 5g Protein; 5g Carbohydrate; 2g Dietary fiber; 3g Net Carbs.

EMERALD SOUP

Steps:

• In a saucepan, cook onion and garlic in hot butter and olive oil over medium high heat 4 to 5 minutes or until onions are tender.
• Stir in broth, spinach, potatoes, broccoli, oregano, mustard, salt, nutmeg and hot sauce.
• Bring to boil; reduce heat.
• Cover; simmer 15 minutes or until vegetables are very tender. Cool slightly.
• Transfer mixture to a blender and blend until smooth.
• Return to pan. Stir in milk. Heat through.
• Serve with croutons if desired.

EMERALD ISLE PEA SOUP WITH TARRAGON CREAM

Steps:

• Place first 8 ingredients in a 4-qt. slow cooker. Cook, covered, on low until peas are tender, 4-5 hours. , Remove tarragon sprigs. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to slow cooker and heat through. , Whisk whipping cream until slightly thickened. Whisk in sour cream and tarragon. Serve with soup. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan.