Velvet Cream Soup Recipes

WHITE VELVET SOUP

Steps:

• As seen on: Giada's Holiday Handbook, Episode 1. 'Tis The Season.
• Heat the olive oil in a 3 1/2-quart Dutch oven medium-high heat. Add the parsnips, celery, fennel, onion, salt and fennel seeds. Reduce the heat to medium and cook for 6 to 8 minutes, stirring occasionally with a wooden spoon. Add 4 cups water and the bay leaf to the pan, and stir. Bring to a simmer, reduce the heat to medium-low, and cover with a lid. Simmer for 30 minutes, or until the vegetables are very soft. Allow to cool slightly.
• Puree the soup in two batches, adding half of the almond milk to each batch. Return the soup to the Dutch oven, and heat to warm through--alternatively, pour the soup into a slow cooker and keep warm on the low setting.
• Serve garnished with bacon, Parmesan and pomegranate gremolata.
• Pomegranate Gremolata: In a bowl, mix together the parsley, pomegranate seeds, lemon zest and salt.

MUSHROOM VELVET SOUP

Steps:

• In a wide frying pan over medium-high heat, melt butter, add mushrooms, onion and parsley and cook, stirring, until mushrooms are soft and juices have evaporated (about 5 minutes).
• Stir in flour and cook for 1 minute; then stir in broth; bring to a boil, stirring.
• In a blender or food processor, whirl half the soup with 1/2 cup of the sour cream until smooth.
• Repeat for remaining soup and sour cream.
• Return soup to pan and cook, stirring, until heated through (do not boil).

VELVET SMOOTH CREAM OF POTATO SOUP

Steps:

• Melt butter in large saucepan or dutch oven and saute the celery, onion and carrots until tender, about 20 minutes, add salt and pepper to taste.
• Add potatoes and parsley, toss until coated.
• Add broth, bring to a slow boil and cook until potatoes are soft.
• Remove from stove.
• Reserve 1/3 of the chopped veggies; puree remaining soup (broth and veggies) in a food processor or blender.
• Pour puree back into original pot, along with the reserved chopped veggies.
• Stir and add heavy cream,heating through- DO NOT BOIL.

CHICKEN VELVET SOUP

Steps:

• Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
• Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.

VELVEETA® CHEESE SOUP RECIPE

Steps:

• Melt butter in medium saucepan on medium-high heat. Add onions; cook 3 to 5 min. or until crisp-tender, stirring frequently. Whisk in flour until blended.
• Add broth and milk; cook on medium heat 2 min. or until heated through, stirring frequently. Add VELVEETA; cook and stir 3 min. or until melted.

VELVET CREAM SOUP

Steps:

• 1. Cook the asparagus/broccoli stems with the remaining vegetables, broth and parsley in a stockpot over high heat. Bring to a boil, reduce heat, and simmer until tender, about 15 minutes. Puree the base in a blender until smooth. Strain and set aside. 2. Meanwhile, steam the asparagus tips or broccoli florets until tender 3-4 minutes. Set aside. 3. Melt the butter in the stockpot over medium-low heat. Whisk in flour and cook 2 minutes, stirring constantly. Stir in half-and-half. Simmer 4-5 minutes over medium heat, stirring constantly until thickened. Add strained soup base, sherry and lemon juice. 4. Ladle soup into bowls. Add steamed tips/florets and salt and pepper to taste.