Recipe: Kirstie Alley's Green Soup

[Guest guest]

This is a promo for a weight loss soup, but it's really yummy. I made it because

it looks healthy and I need something to eat in between meals or to round off a

lunch. I would think this is super healthy.

Kirstie Alley's Green Soup

http://www.examiner.com/x-660-Weight-Loss-Examiner~y2010m2d25-Kirstie-Alleys-Gre\

en-Soup-recipe-from-Organic-Liaison-program

* 6 to 8 big chunks shallots

* 8 leeks (Cut leeks just above their white part, about 2 inches. Peel the outer

layer off and then slit them open lengthwise, but not completely severed clear

through. Rinse them out well.)

* 1/3 cup organic olive oil

* 2 big bunches asparagus (cut the hard ends off about 3 inches)

* 3 big bunches broccoli (cut the stems off halfway up the shafts)

* 2 big bunches spinach (cut off the tiny part of the dirty ends)

* 6 containers (32 ounces each) **use SCD Legal** organic chicken broth (for

vegetarians, use vegetable broth) (You know.. make your own <grin>)

* Sea salt (at least 3 tablespoons of coarse grain)

* Pepper, to taste

Directions:

Peel and slice shallots thinly.

Put all the olive oil in a very large, deep pot. Turn the heat to medium-high.

Put the shallots into the oil and sweat the shallots. " Sweating " means to cook

the vegetables to tenderize them without browning them. Adjust heat as necessary

to ensure they do not brown.

Add 1 tablespoon of coarse, ground, good quality sea salt to shallots to absorb

while they are sweating. Cut the leeks into thin slices and toss them into the

oil with the shallots. Sweat the leeks along with the shallots. Chop the

asparagus into small bits and then add them to the mixture and sweat them, along

with the shallots and leeks.

When the shallots, asparagus and leeks are fully sweated and tender, break the

broccoli into small chunks and throw them into the soup pot. (If the shallots,

leeks and asparagus combo gets too dry before they are tender, just add small

amounts of chicken broth to the mix and keep on sweating.)

***I added a peeled chopped zucchini a few minutes before the broccoli just

cause I had one on hand and wanted to use it up.***

Let the broccoli sweat a little while (about 2 minutes) and then add half of

your organic chicken stock. Cook this for about 10 minutes.

Add remaining chicken stock and continue cooking for another 5-10 minutes. (You

want the broccoli to be tender, but not overcooked, and you want the color of

soup to always remain a nice, bright green.) Add all the spinach and cook for an

additional 3 to 5 minutes. Turn the flame off the mixture and season to taste

with sea salt and pepper.

Transfer the soup into a blender by increments and puree the mixture. Put the

pureed soup mixture into one big pot. Then taste and season it to your liking.

Only season with salt and pepper. If you desire any other seasoning, create an

individual serving, not in the whole pot. **I used my immersion blender and I

think it would do better in the blender**

Split the soup into 2 equal parts, one for you and one for your Chubby Buddy or

for storage. Cool the soup before refrigerating and/or freezing.

You are basically adding the vegetables in order of their hardness. The spinach

is so soft, you would never want to add it too early. If you do, it can make the

soup turn brownish…ICK!

Eat this soup once or twice a day or whenever you are hungry. Green Soup is 62

calories per cup.

This recipe yields about 23 cups of soup.

[Guest guest]

This is a promo for a weight loss soup, but it's really yummy. I made it because

it looks healthy and I need something to eat in between meals or to round off a

lunch. I would think this is super healthy.

Kirstie Alley's Green Soup

http://www.examiner.com/x-660-Weight-Loss-Examiner~y2010m2d25-Kirstie-Alleys-Gre\

en-Soup-recipe-from-Organic-Liaison-program

* 6 to 8 big chunks shallots

* 8 leeks (Cut leeks just above their white part, about 2 inches. Peel the outer

layer off and then slit them open lengthwise, but not completely severed clear

through. Rinse them out well.)

* 1/3 cup organic olive oil

* 2 big bunches asparagus (cut the hard ends off about 3 inches)

* 3 big bunches broccoli (cut the stems off halfway up the shafts)

* 2 big bunches spinach (cut off the tiny part of the dirty ends)

* 6 containers (32 ounces each) **use SCD Legal** organic chicken broth (for

vegetarians, use vegetable broth) (You know.. make your own <grin>)

* Sea salt (at least 3 tablespoons of coarse grain)

* Pepper, to taste

Directions:

Peel and slice shallots thinly.

Put all the olive oil in a very large, deep pot. Turn the heat to medium-high.

Put the shallots into the oil and sweat the shallots. " Sweating " means to cook

the vegetables to tenderize them without browning them. Adjust heat as necessary

to ensure they do not brown.

Add 1 tablespoon of coarse, ground, good quality sea salt to shallots to absorb

while they are sweating. Cut the leeks into thin slices and toss them into the

oil with the shallots. Sweat the leeks along with the shallots. Chop the

asparagus into small bits and then add them to the mixture and sweat them, along

with the shallots and leeks.

When the shallots, asparagus and leeks are fully sweated and tender, break the

broccoli into small chunks and throw them into the soup pot. (If the shallots,

leeks and asparagus combo gets too dry before they are tender, just add small

amounts of chicken broth to the mix and keep on sweating.)

***I added a peeled chopped zucchini a few minutes before the broccoli just

cause I had one on hand and wanted to use it up.***

Let the broccoli sweat a little while (about 2 minutes) and then add half of

your organic chicken stock. Cook this for about 10 minutes.

Add remaining chicken stock and continue cooking for another 5-10 minutes. (You

want the broccoli to be tender, but not overcooked, and you want the color of

soup to always remain a nice, bright green.) Add all the spinach and cook for an

additional 3 to 5 minutes. Turn the flame off the mixture and season to taste

with sea salt and pepper.

Transfer the soup into a blender by increments and puree the mixture. Put the

pureed soup mixture into one big pot. Then taste and season it to your liking.

Only season with salt and pepper. If you desire any other seasoning, create an

individual serving, not in the whole pot. **I used my immersion blender and I

think it would do better in the blender**

Split the soup into 2 equal parts, one for you and one for your Chubby Buddy or

for storage. Cool the soup before refrigerating and/or freezing.

You are basically adding the vegetables in order of their hardness. The spinach

is so soft, you would never want to add it too early. If you do, it can make the

soup turn brownish…ICK!

Eat this soup once or twice a day or whenever you are hungry. Green Soup is 62

calories per cup.

This recipe yields about 23 cups of soup.