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.
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 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
WHITE VELVET SOUP
This creamy, smooth soup is filled with pureed parsnips, celery, fennel and onion and served garnished with bacon and a pomegranate gremolata.
Provided by Giada De Laurentiis
Categories appetizer,Italian,pork,soup,vegetables
Time 1h5m
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.
SMOKY ALMONDS
Before the Thanksgiving feast, welcome guests and whet appetites with a relish tray -- including these Smoky Almonds, Garden Veggie Dip, Herb-Marinated Olives, and Pickled Carrots -- and a couple of classic gin cocktails (Negroni and Gibson).
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees. On a rimmed baking sheet, toss together almonds and oil until almonds are coated. Add salt and paprika and toss. Bake until lightly toasted, 10 minutes. Let almonds cool before serving. (Store in an airtight container, up to 1 week.)
WHITE VELVET SOUP
this is delicious, very much like vicchysoise with the subtle flavor of the celeriac. this does taste good cold, as well, and leftovers reheat beautifully
Provided by chia2160
Categories Spaghetti
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- combine first 6 ingredients in a stockpot, bring to boil, lower heat and simmer for 30 minutes until veggies are tender with a hand blender process the soup until it is smooth.
- add wine, cook for 5 minutes.
- add milk, salt, pepper.
- divide into 6 bowls, drizzle each with olive oil and sprinkle with scallions.
Nutrition Facts : Calories 201.5, Fat 4.1, SaturatedFat 1.1, Cholesterol 2.9, Sodium 502.7, Carbohydrate 33.2, Fiber 4, Sugar 3.1, Protein 6.8
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