Recipe by Brynie Greisman

Green Velvet Soup

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Meat Meat
Easy Easy
12 Servings

No Allergens specified

6 Hours, 30 Minutes

No Diets specified

I enjoy experimenting with different soups in the winter — chunky, smooth, hearty, pareve, meat. The thing with soups is they usually have to be watched — that the fire isn’t too high, that they don’t boil over… This was the first time I made a meat soup in the slow cooker, and I was pleasantly surprised at how simple and hassle free it was. I’m even toying with the idea of buying a slow cooker for pareve soups!


Main ingredients

  • 3/4 cup green split peas

  • 1/2 cup yellow split peas

  • 2 meat bones

  • 1 turkey neck

  • 2 cubes flanken or other meat (optional)

  • 1 tablespoon Bartenura Olive Oil

  • 1 large onion, chopped

  • 1 stalk celery, sliced

  • 3 cloves garlic, chopped or 3 cubes Gefen Frozen Garlic

  • 4 full cups Beleaf Frozen Broccoli (florets preferred)

  • 2 potatoes, cubed

  • 2 carrots, sliced

  • 10–12 cups water (depending on how thick you like your soup)

  • 1 rounded tablespoon onion soup mix

  • salt, to taste (be generous)

  • pepper, to taste (be generous)

  • 2 pinches nutmeg

  • chopped fresh parsley

  • chopped fresh dill

  • mini croutons (optional), for serving


Prepare the Soup


Put split peas in a medium-sized pot covered with water. Bring to a boil. Lower heat and boil for two to three minutes. Strain and set aside.


Meanwhile, turn a six-quart slow cooker to high. Add bones, turkey neck, and flanken (if desired).


Heat olive oil in a medium-sized frying pan. Add onion and celery and sauté until golden. Add garlic and peas and sauté for one to two minutes. Transfer to the slow cooker.


Add the broccoli, potatoes, carrots, and water. Season with onion soup mix, salt, pepper, and nutmeg. Cook for six hours on high. Stir once or twice midway, if possible.


Remove bones and blend soup with an immersion blender. Taste and adjust seasoning if necessary. Add a generous handful of chopped parsley and dill. Serve with mini croutons, if desired.


You can boil the peas and sauté the onion and garlic the night before. Refrigerate all the components and put together when ready to cook.


Adding fresh herbs after the soup is fully cooked imparts a delicious, fresh flavor. I like to chop the herbs in the food processor for best results.


Photography: Hudi Greenberger Food Styling: Janine Kalesis
Styling assisted by Simmy Horwitz

Green Velvet Soup

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