Giadas House Soup Recipes

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WHITE VELVET SOUP



White Velvet Soup image

This white velvet soup is the healthy winter dinner you need! Full of parsnips, fennel, celery, and onion, it's different from your typical vegetable soup.

Provided by Giada De Laurentiis

Categories     Main Course

Time 1h5m

Yield 6

Number Of Ingredients 17

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

Steps:

  • 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 Facts : ServingSize 6, Calories 167

GIADA'S "HOUSE" SOUP



Giada's

Provided by Giada De Laurentiis

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons extra-virgin olive oil, plus more for drizzling
1 leek, white and tender green parts only, finely chopped
2 carrots, 1 finely chopped, 1 sliced
1/2 fennel bulb, finely chopped
Kosher salt
1/2 teaspoon red pepper flakes
3/4 cup dried small white beans, such as navy
1/2 to 3/4 cup farro
1 15-ounce can diced tomatoes
2 quarts chicken stock (homemade or low-sodium)
2 to 3 sprigs thyme
1 2-inch piece parmesan cheese rind
13 ounces turkey or Polska kielbasa, cut into half-moons
4 to 5 large leaves Tuscan kale, ribs removed, chopped (about 2 cups)
Grated parmesan cheese and fresh lemon juice, for serving (optional)

Steps:

  • Heat the olive oil in a large soup pot over medium heat. Add the leek, chopped carrot and fennel and season with 1/2 teaspoon salt and the pepper flakes. Saute slowly until the vegetables are very soft but not browned, about 3 minutes.
  • Add the white beans and farro and toast for a minute or two, then add the tomatoes with their juices and the chicken stock, thyme, parmesan rind and 4 cups water. Bring to a boil, then reduce the heat to a steady simmer. Cook, stirring occasionally, about 1 1/2 hours, or until the beans are tender but not mushy; they should be firm and separate. Season with salt.
  • Add the kielbasa, kale and sliced carrot. Cook until the kale and carrot are tender, about 15 minutes. Remove and discard the thyme sprigs and parmesan rind. Serve with a drizzle of olive oil, a sprinkle of grated parmesan and a squeeze of lemon, if you like.

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