Blue Velvet Soup Recipes

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CHICKEN VELVET SOUP



Chicken Velvet Soup image

My mother-in-law used to make this often when her son and I first married. It is simple, tasty, and quick to make.

Provided by SCHSmom

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 25m

Yield 4

Number Of Ingredients 6

6 tablespoons butter
⅓ cup all-purpose flour
3 cups chicken broth
½ cup milk
½ cup light cream
1 cup finely chopped cooked chicken

Steps:

  • Melt butter in a pot over medium-high heat. Whisk flour into butter until mixture forms a smooth paste, about 1 minute.
  • Whisk chicken broth, milk, and light cream into butter mixture; cook and stir until mixture comes to a boil and thickens, 5 to 10 minutes. Reduce heat to medium, stir in cooked chicken. Return soup to a boil and cook until chicken is heated through, 5 to 10 minutes.

Nutrition Facts : Calories 270.3 calories, Carbohydrate 9.4 g, Cholesterol 74.5 mg, Fat 20.6 g, Fiber 0.3 g, Protein 11.9 g, SaturatedFat 12.1 g, Sodium 157.1 mg, Sugar 1.5 g

BLUE VELVET CAKE



Blue Velvet Cake image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 to 10 servings

Number Of Ingredients 18

Butter, for greasing
2 1/2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons cocoa powder
1 teaspoon baking soda
1 teaspoon fine salt
1 1/2 cups vegetable oil
1 1/4 cups granulated sugar
1 cup buttermilk, at room temperature
1/4 cup brown sugar
2 tablespoons blue food coloring
1 teaspoon pure vanilla extract
1 teaspoon apple cider vinegar
2 large eggs, at room temperature
4 cups confectioners' sugar
1/2 cup unsalted butter
1/2 cup cream cheese
4 to 8 tablespoons milk or water
1 teaspoon pure vanilla extract

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Lightly grease and flour two 8-inch round cake pans.
  • In a large bowl, sift together the flour, cocoa powder, baking soda and salt. In the bowl of a stand mixer fitted with the whisk attachment, add the oil, granulated sugar, buttermilk, brown sugar, food coloring, vanilla, vinegar and eggs. Mix on low speed until combined. With the mixer running, add the dry ingredients, one cup at a time, to the wet ingredients until just combined. Divide the cake batter evenly between the prepared cake pans. Bake until a toothpick or cake tester inserted in the center of the cakes comes out clean, about 30 minutes.
  • Transfer the pans to a cooling rack to cool for 10 minutes. Remove the cakes from the pans; if necessary, run a knife along the edges of the pan to help. Place the cakes on the rack and cool to room temperature.
  • For the frosting: In a large mixing bowl using a hand mixer, or the bowl of a stand mixer fitted with a whisk, beat together the confectioners' sugar, butter and cream cheese. Add 1 tablespoon of the milk and the vanilla. Gradually beat in just enough of the remaining milk to make the frosting smooth and spreadable. Beat at high speed until light and fluffy.
  • Place one of the cakes on a serving plate and top with a layer of the frosting. Place the second cake on top, and use the remaining frosting to cover the top and sides of the cake. Serve at room temperature.

BEER-CHEESE VELVET SOUP



Beer-Cheese Velvet Soup image

This soup was a hit with a group of German exchange teachers who visited our high school. When I don't use bread bowls, I usually serve it with soft pretzels or crusty bread. And it's also an even bigger treat with slices of cooked bratwurst or kielbasa stirred into it. -Paula Zsiray, Logan, Utah

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 8 servings (1-1/2 quarts).

Number Of Ingredients 11

3/4 cup butter, cubed
3/4 cup all-purpose flour
1 bottle (12 ounces) light beer
4 cups chicken or vegetable stock, divided
2 teaspoons Worcestershire sauce
1 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
4 cups shredded cheddar cheese
Optional: Bread bowls, crumbled bacon and shredded cheddar cheese

Steps:

  • In a large saucepan, melt butter over medium heat. Stir in flour until blended; gradually whisk in beer until smooth. Whisk in stock, Worcestershire sauce, mustard, salt, pepper and cayenne., Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Reduce heat. Gradually stir in cheese until melted. If desired, serve soup in bread bowls and top with crumbled bacon and shredded cheese.

Nutrition Facts : Calories 450 calories, Fat 36g fat (22g saturated fat), Cholesterol 102mg cholesterol, Sodium 925mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 17g protein.

ROYAL BLUE VELVET CAKE



Royal Blue Velvet Cake image

This fun twist on the classic Red Velvet Cake takes on a new, blue hue in this Royal Blue Velvet Cake recipe. By combining three tiers of fluffy royal blue cake and sweet marshmallow creme icing, this blue velvet cake recipe is impressive and delicious. When looking to achieve the royal blue coloring, remember to use paste food color rather than liquid or gel food color. Working with liquid or gel food color will cause the color of your Royal Blue Velvet Cake to vary. This cake is certainly baked in history as the recipe was inspired by the royal heirloom sapphire engagement ring.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h35m

Yield 16

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ white cake mix
1 1/4 cups buttermilk
1/3 cup vegetable oil
3 eggs
1 tablespoon unsweetened baking cocoa
2 teaspoons royal blue paste food color
1 toothpickful violet paste food color
1 jar (7 oz) marshmallow creme
1 cup butter or margarine, softened
2 1/2 cups powdered sugar
1/8 teaspoon salt

Steps:

  • Heat oven to 325°F. Grease and lightly flour bottoms and sides of three 8-inch round cake pans, or spray with baking spray with flour.
  • In large bowl, beat cake ingredients with electric mixer on low speed about 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  • Divide batter evenly among pans. Bake 22 to 27 minutes or until top springs back when lightly touched in center. Cool 15 minutes. Remove from pans; cool completely.
  • Spoon marshmallow creme into large microwavable bowl; microwave uncovered on High 15 to 20 seconds to soften. Add butter. Beat with electric mixer on medium speed until smooth. Beat in powdered sugar and salt until smooth.
  • If necessary, trim rounded tops of 2 cake layers to flatten before assembling. Place 1 cake layer, top side down, on serving plate; spread with about 1/3 cup frosting. Top with second layer, top side down; spread with about 1/3 cup frosting. Top with untrimmed cake layer, top side up. Frost side and top of cake with remaining frosting. Store loosely covered.

Nutrition Facts : Calories 390, Carbohydrate 53 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 39 g, TransFat 1/2 g

GREEN VELVET SOUP



Green Velvet Soup image

A recipe given to me by a friend that is a great green color and smooth, rich texture. Comfort food! Freezes well.

Provided by ASTROPHE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Split Pea Soup Recipes

Time 1h30m

Yield 8

Number Of Ingredients 12

1 onion, chopped
2 stalks celery, sliced
2 potatoes, diced
¾ cup dried split peas
2 bay leaves
6 cups vegetable broth
2 zucchini, diced
1 head broccoli, chopped
½ teaspoon dried basil
¼ teaspoon ground black pepper
4 cups chopped fresh spinach
salt to taste

Steps:

  • In a large pot over medium heat, combine onion, celery, potatoes, split peas, bay leaves and broth. Bring to a boil, then reduce heat, cover and simmer 1 hour.
  • Remove the bay leaves and stir in the zucchini, broccoli, basil and black pepper. Simmer 20 minutes, until broccoli is tender.
  • Stir in spinach and remove from heat. Puree in a blender or food processor using an immersion blender. Salt to taste.

Nutrition Facts : Calories 119.8 calories, Carbohydrate 24.4 g, Fat 0.8 g, Fiber 5.7 g, Protein 5.5 g, SaturatedFat 0.1 g, Sodium 389.1 mg, Sugar 5.6 g

CHICKEN VELVET SOUP



Chicken Velvet Soup image

I had this soup at a church dinner. I couldn't believe how tasty it was, for just having simple ingredients. This soup really hits the spot.

Provided by lisar

Categories     Chicken

Time 30m

Yield 10 serving(s)

Number Of Ingredients 8

3/4 cup flour
3/4 cup butter
1 cup warmed milk
1 1/2 quarts hot chicken broth
1 cup warmed half-and-half
1 1/2 cups shredded cooked chicken breasts
1 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • Melt butter in saucepan.
  • Add flour to melted butter; cook for 1 minute over medium high heat.
  • Set aside.
  • Combine milk, 1 pint of broth and the cream in a large pot.
  • Heat but don't boil
  • Add butter flour mixture and stir and cook until mixture thickens.
  • Add remaining 1 quart broth, cooked chicken, salt and pepper.
  • Heat but do not boil.
  • Add some frozen green beans or grated carrot for color.

VELVET CORN SOUP



Velvet Corn Soup image

Provided by Food Network

Categories     side-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

1/4 pound medium raw shrimp, deveined and coarsely chopped
6 cups chicken broth
1/2 cup diced cooked ham
1/4 cup coarsely chopped water chestnuts
1 can (16 ounce) cream style corn
3 tablespoons cornstarch dissolved in 1/3 cup water
2 egg whites, lightly beaten
1 green onion, thinly sliced
2 teaspoons sesame oil
1/8 teaspoon white pepper
Salt to taste

Steps:

  • Place broth in a large pot and bring to a boil. Add shrimp, ham, water, chestnuts, and corn. Reduce heat to medium and simmer, stirring frequently. Add cornstarch solution and cook, stirring, until soup boils and thickens slightly. Turn off heat. Add egg whites, stirring until they form long threads.
  • Stir in green onion, sesame oil, pepper and salt, to taste.

BLUE VELVET SOUP



Blue Velvet Soup image

Make and share this Blue Velvet Soup recipe from Food.com.

Provided by pansies

Categories     Cheese

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 cup finely chopped carrot
1 cup finely chopped celery
1/2 cup minced onion
2 tablespoons butter or 2 tablespoons margarine
1 tablespoon flour
1 cup milk
8 ounces cream cheese
1 (13 1/2 ounce) can chicken broth
8 ounces blue cheese, crumbled
1 tablespoon chopped parsley

Steps:

  • In a saucepan, sauté carrots, celery and onion in butter until tender. Blend in flour.
  • Gradually blend in milk and cream cheese until smooth. Add broth, blue cheese, and parsley. Heat and serve hot. Makes about 5 1/2 cups.

Nutrition Facts : Calories 533.8, Fat 44.5, SaturatedFat 26.8, Cholesterol 128.9, Sodium 1413.9, Carbohydrate 14.1, Fiber 1.7, Sugar 5.2, Protein 20.6

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

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