WHITE VELVET SOUP
This white velvet soup is the healthy winter dinner you need! Full of parsnips, fennel, celery, and onion, it's different from your typical vegetable soup.
Provided by Giada De Laurentiis
Categories Main Course
Time 1h5m
Yield 6
Number Of Ingredients 17
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.
Nutrition Facts : ServingSize 6, Calories 167
WHITE VELVET SOUP
Provided by Giada De Laurentiis
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 16
Steps:
- 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.
- In a bowl, mix together the parsley, pomegranate seeds, lemon zest and salt.
BEER-CHEESE VELVET SOUP
This soup was a hit with a group of German exchange teachers who visited our high school. When I don't use bread bowls, I usually serve it with soft pretzels or crusty bread. And it's also an even bigger treat with slices of cooked bratwurst or kielbasa stirred into it. -Paula Zsiray, Logan, Utah
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (1-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large saucepan, melt butter over medium heat. Stir in flour until blended; gradually whisk in beer until smooth. Whisk in stock, Worcestershire sauce, mustard, salt, pepper and cayenne., Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted. If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese.
Nutrition Facts : Calories 450 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 925mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 17g protein.
GREEN VELVET SOUP
A recipe given to me by a friend that is a great green color and smooth, rich texture. Comfort food! Freezes well.
Provided by ASTROPHE
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Split Pea Soup Recipes
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring to a boil, then reduce heat, cover and simmer 1 hour.
- Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
- Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.
Nutrition Facts : Calories 119.8 calories, Carbohydrate 24.4 g, Fat 0.8 g, Fiber 5.7 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 389.1 mg, Sugar 5.6 g
CHICKEN VELVET SOUP
My mother-in-law used to make this often when her son and I first married. It is simple, tasty, and quick to make.
Provided by SCHSmom
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 270.3 calories, Carbohydrate 9.4 g, Cholesterol 74.5 mg, Fat 20.6 g, Fiber 0.3 g, Protein 11.9 g, SaturatedFat 12.1 g, Sodium 157.1 mg, Sugar 1.5 g
VELVET CORN SOUP
Provided by Food Network
Categories side-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Place broth in a large pot and bring to a boil. Add shrimp, ham, water, chestnuts, and corn. Reduce heat to medium and simmer, stirring frequently. Add cornstarch solution and cook, stirring, until soup boils and thickens slightly. Turn off heat. Add egg whites, stirring until they form long threads.
- Stir in green onion, sesame oil, pepper and salt, to taste.
VELVET SMOOTH CREAM OF POTATO SOUP
This soup is easy to prepare as well as comforting. This is not a thick soup; but smooth and velvety with much flavor and very satisfying. A great soup recipe for the cold winter!
Provided by TheDancingCook
Categories One Dish Meal
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 9
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.
LEMON-CHICKEN VELVET SOUP
The lively flavor of lemon perks up this rich, brothy soup accented with sugar snap peas. "I enjoy this soup with a green salad, sourdough bread and a glass of white wine," writes Celeste Buckley from Redding, California.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter. Stir in flour until smooth; gradually add broth and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened., Stir in the chicken, peas, parsley and lemon zest; cook 2-3 minutes longer or until chicken is heated through and peas are crisp-tender. Stir in cream; heat through (do not boil).
Nutrition Facts : Calories 352 calories, Fat 18g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 730mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 37g protein.
L S AYRES TEA ROOM CHICKEN VELVET SOUP RECIPE - (3.2/5)
Provided by kathya5084
Number Of Ingredients 9
Steps:
- In large pot, melt butter. Blend in flour, then stir in warm milk, pint of chicken stock and warm cream. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Reduce heat. Add remaining chicken stock, cooked chicken, dash of pepper and salt to taste. Return soup to boiling and serve immediately. Calories: 261 per 8 ounce cup
VELVEETA® CHEESE SOUP RECIPE
Give the gift of delicious with this VELVEETA® Cheese Soup Recipe. This soup is easy and quick to whip up on a weeknight with a few basic ingredients. You won't mind when they ask for our VELVEETA® Cheese Soup Recipe again (and again).
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings, 1 cup each
Number Of Ingredients 6
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.
Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 60 mg, Sodium 1020 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 11 g
WHITE VELVET SOUP WITH SMOKY ALMONDS
Try a healthy twist on classic comfort food with this silky veggie soup, topped with almonds. It's low in fat and calories but packed full of flavour
Provided by Sara Buenfeld
Categories Lunch, Soup, Starter
Time 35m
Number Of Ingredients 11
Steps:
- Heat the oil in a large pan. Add the garlic, leeks and cauliflower and cook for about 5 mins, stirring frequently, until starting to soften (but not colouring).
- Stir in the vegetable bouillon and beans, pour in 600ml boiling water and add a few generous gratings of the nutmeg. Cover and leave to simmer for 15 mins until the leeks and cauliflower are tender. Add the milk and blitz with a hand blender until smooth and creamy.
- Put the almonds in a dry pan and cook very gently for 1 min, or until toasted, then remove from the heat. Scatter the paprika over the almonds and mix well. Ladle the soup into bowls, top with the spicy nuts and serve with the rye bread.
Nutrition Facts : Calories 395 calories, Fat 15 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 10 grams sugar, Fiber 15 grams fiber, Protein 21 grams protein, Sodium 0.7 milligram of sodium
VELVETY LEMON CHICKEN SOUP
Categories Soup/Stew Chicken Citrus Dairy Poultry Kid-Friendly Quick & Easy Winter Gourmet Small Plates
Yield Makes about 4 1/2 cups, serving 2
Number Of Ingredients 8
Steps:
- With a vegetable peeler remove two 2-inch-long strips zest from lemon and squeeze 1 teaspoon juice into a small cup. In a small saucepan simmer chicken and zest in broth, covered, 20 minutes, or until chicken is just cooked through. Transfer chicken to a bowl and pour broth through a sieve into a 4-cup measuring cup. Chill chicken until it is cool.
- While chicken is cooling, trim snow peas and cut diagonally into thin slivers. In a 2-quart saucepan heat butter over moderately low heat until foam subsides and stir in flour. Cook roux, stirring constantly, 2 minutes. Add broth and cream in a stream, whisking, and simmer, whisking, 2 minutes, or until soup thickens slightly. Remove pan from heat.
- When chicken is cool enough to handle, discard skin and bones and cut chicken into thin strips. Add chicken and snow peas to soup and simmer, stirring occasionally, 1 minute, or until peas are crisp-tender. Stir in lemon juice, parsley, and salt and pepper to taste.
CHICKEN VELVET SOUP
I had this soup at a church dinner. I couldn't believe how tasty it was, for just having simple ingredients. This soup really hits the spot.
Provided by lisar
Categories Chicken
Time 30m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter in saucepan.
- Add flour to melted butter; cook for 1 minute over medium high heat.
- Set aside.
- Combine milk, 1 pint of broth and the cream in a large pot.
- Heat but don't boil
- Add butter flour mixture and stir and cook until mixture thickens.
- Add remaining 1 quart broth, cooked chicken, salt and pepper.
- Heat but do not boil.
- Add some frozen green beans or grated carrot for color.
VELVETY CARROT SOUP
Warm up on a cool evening with this nutritious -- and delicious -- recipe for carrot soup, courtesy of Martha's personal chef, Tony Esnault.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Number Of Ingredients 13
Steps:
- In a medium-size saucepan with a lid, melt butter over medium heat. Reserve 1/2 cup carrots and add remaining carrots to saucepan along with onion, garlic, ginger, sugar, 2 teaspoons salt, and a pinch of pepper; stir to combine. Reduce heat to medium-low, cover, and cook until carrots are soft, 10 to 15 minutes.
- Meanwhile, heat oil in another medium-size saucepan over medium heat. Add reserved 1/2 cup carrots, parsnips, and season with salt and pepper. Cook, stirring, until they begin to color slightly, about 2 minutes. Cover and cook until tender, about 5 minutes more.
- Increase heat to medium-high and add vinegar, stirring to coat; cook for 1 minute. Remove from heat and divide vegetable mixture evenly between 4 soup bowls.
- Add chicken broth and milk to carrot and onion mixture; season with salt and pepper. Bring to a boil and working in batches, transfer to the jar of a blender (do not fill more than halfway); loosely cover and carefully puree until very smooth and frothy. Pour soup over vegetables in soup bowls and garnish with parsley. Serve immediately.
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