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white velvet soup

4.6

(15)

www.foodnetwork.com
Your Recipes

Cook Time: 45 minutes

Total: 1 hours, 10 minutes

Servings: 6

Ingredients

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Instructions

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Step 1

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.

Step 2

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.

Step 3

In a bowl, mix together the parsley, pomegranate seeds, lemon zest and salt.