Green Velvet Soup

by Holly Shelowitz
(Rosendale, NY)

Ingredients:

2 T organic butter, ghee or olive oil
1 onion chopped
2 garlic cloves sliced
1 zucchini or 1 C broccoli chopped
2-3 quarts of chicken stock, veggie stock or water
1 large bunch kale + 2 bunches parsley washed and cut (you can use any greens you want here including more broccoli)
Salt and pepper to taste
Dollop of Yogurt or crème fresh for each bowl
Chopped scallions for garnish

Directions:

1. In a large pot, saute onion and garlic 10 min.
2. Add zucchini or broccoli and sauté 10 minutes
3. Add greens (except parsley) and broth to cover below the surface of greens, and bring to a boil.
4. Simmer until hard veggies are tender (15 min), then stir in parsley- simmer 5 minutes
5. Puree mixture with a hand blender, or in batches in blender until very smooth
6. Season with salt/pepper and garnish with yogurt or crème fraiche and scallions