Velvet Green Soup

Green Velvet Soup

Brynie Greisman

Delicious, easy to make, and extremely satisfying.

Type: Meat Prep Time: 120 minutes Level: Not mentioned

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 olive oil

1 large onion, chopped

1 stalk celery, sliced

3 cloves garlic, chopped

4 full cups 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.


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.


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.