Green Velvet Soup with Fresh Shiitake

IMPORTANT! Always use great caution when puréeing hot liquids. If you have time, allow the soup to cool before blending. Never fill the container more than half full. Cover the lid with a folded kitchen towel and hold it in place before you turn on the blender. The initial surge of the blender's contents can cause the lid to pop open, possibly scalding you if it's still hot, and certainly making a mess of your kitchen.   


1 bunch
kale (coarsely chopped)
1 bunch
Swiss chard (coarsely chopped)
olive oil (or fat of choice)
onion (chopped)
shiitake mushrooms (fresh, stemmed, coarsely chopped)
1 tablespoon
Herbes de Provence (or favorite herb blend)
1 package
frozen sweet peas (or fresh in season)
2 quarts
vegetable broth
hot sauce (to taste)
salt (if desired)


Rinse kale and chard. Pull out and discard thick stems. Coarsely chop leaves. Set aside.

Heat enough oil in a soup pot to coat the bottom. Add the onion and cook until slightly golden. Add mushrooms, and stir fry 2 - 3 mins. Add greens, herbs and broth. Bring to a simmer and cook 2-3 more mins, stirring frequently.

Turn off the heat and add the peas. Let it cool enough to blend in a food processor or high-speed blender like a Vitamix. (If it’s too hot, it will explode.) Return to pot to reheat and add hot sauce to taste, and salt if desired.  (Recipe♦462)