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White Velvet Soup
Category
Main Course
Prep Time
25 minutes
Cook Time
40 minutes
Calories
167
Author:
Giada De Laurentiis
Ingredients
-
2 tablespoons extra-virgin olive oil (plus 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)
- Pomegranate Gremolata:
- 1/2 cup chopped fresh Italian parsley
- 1/4 cup pomegranate seeds
- 1 teaspoon lemon zest
- 1/8 teaspoon salt
Instructions
- 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
Nutrition
- per serving
- Calories
- 167
Amount/Serving
% Daily Value
- Carbs
- 28 grams
- Protein
- 3 grams
- Fat
- 6 grams
- Saturated Fat
- 1 grams
- Sodium
- 961 milligrams
- Fiber
- 9 grams
- Sugar
- 7 grams
- Unsaturated Fat
- 5 grams
2 reviews & comments
OMG this soup! It's comforting. It's decadent. It's actually healthy. I made it exactly per the recipe, and it was love at first bite (sip?) I love parsnips and fennel, so I knew it was going to be a winner. But I was so surprised at how creamy it is, even before I added the almond milk. I pureed the soft veggies and broth in batches in a nutri-bullet, and it came out like the most beautiful cream soup. The flavor is perfect for winter, with a pop from the pomegranate gremolata. And you can never go wrong with a little crisp bacon and cheese on top of your soup. This is going on regular rotation. Bravo, Giada. And thanks.
This recipe was a hit in my house. I am not really a soup person. When I made this everyone seemed to enjoy it….it was simple and all the flavors were delicious. I would recommend it!