Best White Velvet Soup Recipes

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WHITE VELVET SOUP



White Velvet Soup image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, plus more for drizzling
4 parsnips, peeled and chopped into 1-inch pieces (about 1 pound)
2 stalks celery, chopped
2 bulbs fennel, trimmed and chopped into 1-inch pieces
1 onion, chopped
2 teaspoons salt
1/2 teaspoon fennel seeds
1 bay leaf
1 1/2 cups unsweetened almond milk
Crispy cooked bacon, chopped, for garnish
Grated Parmesan, for garnish
Pomegranate Gremolata, for garnish, recipe follows
1/2 cup chopped fresh Italian parsley
1/4 cup pomegranate seeds
1 teaspoon lemon zest
1/8 teaspoon salt

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 WITH SMOKY ALMONDS



White velvet soup with smoky almonds image

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

2 tsp rapeseed oil
2 large garlic cloves , sliced
2 leeks , trimmed so they're mostly white in colour, washed well, then sliced (about 240g)
200g cauliflower , chopped
2 tsp vegetable bouillon powder
400g cannellini beans , rinsed
fresh nutmeg , for grating
100ml whole milk
25g whole almonds , chopped
½ tsp smoked paprika
2 x 25g slices rye bread , to serve

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



white velvet soup image

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

4 cups diced celeriac
4 cups diced yukon gold potatoes
3 cups chicken broth
2 tablespoons fresh thyme leaves
2 cups water
4 cloves garlic, chopped
1/3 cup white wine
1/2 cup milk
1 tablespoon olive oil
2 tablespoons sliced scallions
salt
white pepper

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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