This soup is like green velvet. Greener than velvet is this soup. Ahem. This soup is made with a base of pecan tarator sauce. That’s what makes it smoooooth, and that’s what gives it a wonderful depth of flavor. I used butter to make this, but if you used olive oil instead it would be vegan, and yet so mysteriously creamy! I made croutons from the same whole grain bread that’s in the tarator sauce. I cut it into rough cubes, fried them for a few minutes in olive oil, and dusted them with basil and black pepper.

Here’s Bobby Vinton’s Blue Velvet because it’s stuck in my head now!
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