Best Velvet Cream Soup Recipes

Velvet Smooth Cream of Potato Soup image

Provided by TheDancingCook

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 tablespoons butter
1 stalk celery, sliced plus leaves
1/2 onion, chopped
5 carrots, sliced
4 medium white potatoes, peeled and cubed
2 sprigs fresh parsley, coarsely chopped
5 cups chicken broth
1 cup heavy cream
salt and pepper, to taste

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.

VELVET CREAM SOUP image

Yield 8 cups

Number Of Ingredients 12

1 pound asparagus, snapped and tender spears removed and set aside
OR 1 head broccoli, stems peeled and florets cut into bite-sized pieces and set aside
4 cups chicken broth
2 cups leeks, trimmed, rinsed and chopped
1 1/2 cups red new potatoes, peeled and cubed
1 cup packed fresh parsley
1/2 cup celery, chopped
5 Tbsp unsalted butter
1/4 cup flour
3 cups half-and-half
2 Tbsp dry sherry
1 Tbsp lemon juice

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.