Emerald-Green Velvet Soup

This simple recipe transforms leafy greens into a silky-textured, vibrant puree. You can keep leftovers in the refrigerator for several days; reheat them over a low flame to preserve the color.
Body+Soul, May 2006
  • Prep Time 20 minutes
  • Total Time 35 minutes
  • Yield Serves 4
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  • 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 to 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


  1. 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.

  2. 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.

  3. 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.

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