White Velvet Soup
Serves: 6
Felicia King
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
48
Sourness
39
mins
Prep time (avg)
5
Difficulty
Ingredients:
2 stalks
Celery (chopped)1 tsp
Salt1 tsp
Fennel Seed1
Bay Leaf1.5 cups
Almond Milk (unsweetened)1 cup
Pomegranate Seeds1 tsp
Lemon ZestDirections:
1
Watch how to make this recipe
2
Heat the olive oil in a 3 1/2-quart Dutch oven medium-high heat
3
Add the parsnips, celery, fennel, onion, salt and fennel seeds
4
Reduce the heat to medium and cook for 6 to 8 minutes, stirring occasionally with a wooden spoon
5
Add 4 cups water and the bay leaf to the pan, and stir
6
Bring to a simmer, reduce the heat to medium-low, and cover with a lid
7
Simmer for 30 minutes, or until the vegetables are very soft
8
Allow to cool slightly
9
Puree the soup in two batches, adding half of the almond milk to each batch
10
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
11
Serve garnished with bacon, Parmesan and Pomegranate Gremolata
12
In a bowl, mix together the parsley, pomegranate seeds, lemon zest and salt