Green Puree for Passover

Velouté Vert de Pessah

I found this beautiful soup in Fleur de safran: images et saveurs du Maroc by Jacqueline Cohen-Azuelos. Its lovely green color doesn’t fade in the cooking process because half of the fresh coriander is pureed uncooked. For a richer soup, use chicken broth instead of water. You may make this soup without the heart and gizzard garnish, but it is a lovely touch and provides an interesting textural contrast.


  • 5 pounds fava beans, shelled
  • 2 ½ pounds green peas, shelled (about 2 ½ cups)
  • 1 carrot, chopped
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 1 bunch fresh coriander (cilantro) including some stems, chopped
  • 4 cups water or chicken broth
  • salt and freshly ground black pepper to taste
  • 2 tablespoons peanut or olive oil
  • ½ pound poultry hearts and gizzards, cut into bite-sized pieces
  • 1 cup chicken broth for gizzards


Blanch the fava beans in boiling water for 2 minutes. Rinse in cold water and pinch the beans from their skins. In a soup pot, combine the favas, peas, carrot, onion, celery, and half the fresh coriander. Add the water or broth. Bring to boil, reduce heat to a simmer, and cook, skimming if necessary, until the vegetables are tender, about 30 minutes. Add the salt and pepper. Puree the soup with the remaining fresh coriander and set aside.

In a medium sauté pan or skillet, heat the oil over medium-high heat and cook the hearts and gizzards until golden. Add the 1 cup chicken broth and stir to scrape up the browned bits from the bottom of the pan. Cover and simmer until the hearts and gizzards are tender, 30 to 40 minutes.

To serve, add 2 or 3 pieces of hearts and gizzards to each bowl and ladle the hot soup over them.