Recipe - Green Velvet Soup

1 Onion; chopped
2 Stalks celery; cut or sliced up
2 Potatoes; scrubbed and minced
Three fourths cup Split peas; rinsed
2 Bay leaves
6 cup Water or vegetable stock; (I
used half of each)
2 md Zucchini; minced
1 md Stalk broccoli; chopped
4 cup Spinach; chopped, (I used
chard because I had some
and no spinach)
One half teaspoon Basil
One fourth teaspoon Black pepper
1 teaspoon Salt

I made this soup today. It tasted great very satisfying and comforting,
too. It is from Jennifer Raymond's Peaceful Palate cookbook.

Jennifer's comments say that this soup is perfect for children (of any
age!) who won't eat vegetables. I agree, even though I love veggies.

Place the onion, celery, potatoes, split peas, and bay leaves in a large
pot with the water or stock and bring to a boil. Lower heat, cover and
simmer 1 hour.

Remove the bay leaves. Add the zucchini, broccoli, spinach, basil, and
black pepper. Simmer 20 minutes.

Transfer to a blender in several small batches and puree until completely
smooth, holding the lid on tightly. Return to the pot, add salt to taste,
and heat until steamy.
Posted to fatfree digest by Linda Weed lrweed@us.ibm.com on Apr 19, 1998