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]

I was just talking to a coworker today about using leeks in soup. I've never

done it before but since you posted this recipe (which looks very tasty) I think

I'll have to try it.

Thanks Misty!

Stacey

>

> 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]

Hi,

I just made a version of this: asparagus + zukes.

i have learned-- and been meaning to post-- something about blending

soups.

the technique I derived from finding that blending batches of soup= a

pain.

and immersion blender, not quite as creamy.

So, ala yogurt making, I combine/cook together the veggies and just

enough broth.

then, either gives it a go with immersion blender, or pour directly

into container of blender. Add more broth to thin if needed.

Once blended, it mixes readily with remaining broth. So,

essentially, one batch is blended, then added in to the rest.

As we do--except when I forget-- dissolving yogurt starter with a bit

of milk, then mixing into entire quart or two.

Is this clear?? If not, please let me know.

Ruth

9a.Re: Recipe: Kirstie Alley's Green SoupPosted by: " Stacey "

graciegelfling@...

graciegelflingTue Mar 2, 2010 11:52 am (PST)

I was just talking to a coworker today about using leeks in soup. I've

never done it before but since you posted this recipe (which looks

very tasty) I think I'll have to try it.

Thanks Misty!

Stacey

>

> 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-Green-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.

>