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.
VELVET SOUP GARNISHED WITH CRABMEAT
Make and share this Velvet Soup Garnished With Crabmeat recipe from Food.com.
Provided by Rita1652
Categories Lemon
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Garnish-Gently mix Garnish ingredients together.
- Soup:.
- Put all soup ingredients into blender and puree till silky smooth.
- Heat in pot till warm.
- Pour into 4 bowls.
- Garnish with crabmeat mixture by mounding a nice tablespoonful in center of bowl.
Nutrition Facts : Calories 211.8, Fat 2.9, SaturatedFat 0.5, Cholesterol 33.1, Sodium 834.1, Carbohydrate 35.6, Fiber 7.2, Sugar 15.3, Protein 14.6
CHILLED CORN-MELON SOUP WITH CRAB
Who doesn't love fresh corn and melon in summer? Minneapolis chef Gavin Kaysen was inspired to make this cold, elegant summer soup by childhood memories of buying corn and ripe melons from roadside stands.
Provided by Gavin Kaysen
Categories main-dish
Time 2h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Soup: Remove corn kernels from the cob by placing corn upright in a large, deep mixing bowl. Run a knife from top to bottom, all the way around, allowing the kernels to fall into the bowl. Repeat with remaining corn. (Note: Corn cobs may be discarded, or saved for another use such as corn stock.) Heat oil in a large skillet over medium heat. Add shallots and a pinch of salt. Cook shallots until lightly caramelized, stirring occasionally, 2 minutes. Stir in corn and another pinch of salt; cook another 5 minutes, stirring occasionally. Set aside.
- Place melon on a flat work surface. Slice off top and bottom, and place upright. Remove rind by cutting along the edge of the melon from top to bottom; repeat all the way around until the rind is completely removed. Cut the melon in half, discard the seeds, then roughly chop; set aside 1 cup for garnish and place the rest in a large bowl.Cut away and discard tomato stems; chop tomatoes and add to the melon. Slice off the top and bottom of the pepper and discard the stem. Slice the pepper from top to bottom to open it up. Then "unroll" the pepper on the cutting surface; cut away the central core of seeds and discard. Chop the pepper and add to the melon and tomato; repeat with second pepper. Add 2 large pinches of salt and toss well. Stir in the corn mixture and refrigerate, 2 hours.
- Place chilled corn mixture into a blender. Cover and purée on high speed until smooth and frothy, about 30 seconds. Taste for seasoning, and add more salt as necessary. (Note: You'll need to do this in 2 batches.) Set soup aside while making the garnish.
- Garnish: Preheat broiler. Place corn on a rack fitted over a rimmed baking sheet. Rub with 1 tablespoon olive oil and a pinch of salt. Place sheet 6 inches under the heat source and broil 6-8 minutes, turning occasionally to lightly char all sides. Meanwhile, in a bowl, add crab meat, cherry tomatoes, gooseberries (optional), reserved cantaloupe, lime zest and juice, and remaining 2 tablespoons of olive oil. (Note: Garnish in the video is for 1 serving; the written recipe is for 6 servings.) Mix gently to combine, keeping crab pieces whole. Chiffonade the basil: Roll leaves together like a cigar, then slice into thin strips. Add to the garnish. Remove corn from the oven; when cool enough to handle, cut off kernels as in Step 1. Add corn to the garnish and toss.
- Assembly: Divide garnish into 6 bowls. Slowly pour soup over half of the garnish for a dramatic presentation. Serve cold or at room temperature.
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
CHINESE CRAB AND CORN SOUP
Make and share this Chinese Crab and Corn Soup recipe from Food.com.
Provided by rebecca684
Categories < 30 Mins
Time 16m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 1. Put the stock and ginger in a large saucepan and bring to boil. Stir in the creamed corn and return to boil.
- 2. Switch off the heat and add the crab meat. Put the cornstarch in a cup and stir in the rice wine to make a smooth paste; stir this into the soup. Cook over a low heat for about 4 minutes until the soup has thickened and is slightly glutinous in consistency. Add light soy sauce, salt and pepper to taste.
- 3. In a bowl, whisk the egg white to a stiff foam. Gradually fold it into the soup. Ladle the soup into heated bowls and garnish each with scallions.
Nutrition Facts : Calories 149.2, Fat 1.9, SaturatedFat 0.4, Cholesterol 16.3, Sodium 1346.3, Carbohydrate 21.9, Fiber 1.4, Sugar 3.7, Protein 13.5
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
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