Velvet Soup Garnished With Crabmeat Recipes

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CRAB SOUP



Crab Soup image

This rich and creamy crab soup seasoned with Old Bay is the essence of the Eastern shore.

Provided by Jennifer Segal

Categories     Soups

Time 20m

Yield 4

Number Of Ingredients 11

3 tablespoons unsalted butter
3 tablespoons all-purpose flour
4 cups half & half
1 teaspoon Dijon mustard
1 tablespoon Old Bay seasoning, plus more for serving (see note)
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 tablespoons dry sherry
½ pound lump crabmeat, picked over to remove any shells
Finely chopped chives, for garnish
Lemon wedges, for serving (optional; see note)

Steps:

  • Melt the butter in a medium saucepan over medium-low heat. Add the flour and whisk for about 1 minute, until well blended.
  • Whisking constantly, gradually add the half & half. Add the mustard, Old Bay seasoning, salt, and pepper. Bring to boil, whisking frequently (be sure to scrape the edges of the pot, where the flour mixture tends to settle). As soon as the soup starts to boil, reduce the heat to a simmer and cook, uncovered, until thickened, about 30 seconds. Stir in the sherry and crabmeat. Taste and adjust seasoning if necessary. If the soup is too thick, add water, little by little, to thin it out (it will thicken the longer it sits on the stove, even off of the heat). Ladle into bowls and sprinkle with chives. Serve with lemon wedges, if desired.
  • Note: Old Bay seasoning is sold in the seafood department at most supermarkets. It can also be ordered online or made from scratch.
  • Note: Lemon is really only necessary if not using the sherry.

Nutrition Facts : Calories 475, Fat 37 g, Carbohydrate 17 g, Protein 18 g, SaturatedFat 23 g, Sugar 11 g, Fiber 0 g, Sodium 580 mg, Cholesterol 167 mg

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

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

WHITE VELVET SOUP



White Velvet Soup image

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

2 tablespoons extra-virgin olive oil, plus more 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
1/2 cup chopped fresh Italian parsley
1/4 cup pomegranate seeds
1 teaspoon lemon zest
1/8 teaspoon salt

Steps:

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

VELVET SOUP GARNISHED WITH CRABMEAT



Velvet Soup Garnished With Crabmeat image

Make and share this Velvet Soup Garnished With Crabmeat recipe from Food.com.

Provided by Rita1652

Categories     Lemon

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 (15 ounce) cans diced tomatoes, pureed
6 fresh carrots, juiced (discard the fiber in mulch pile)
1 red pepper, juiced (discard the fiber in mulch pile)
1/2 cup cooked rice
2 cloves roasted garlic
6 ounces sillken tofu
1 teaspoon Old Bay Seasoning
1/4 teaspoon cayenne pepper
2 teaspoons light soy sauce
1/2 lemon, juice of
6 ounces fresh lump crabmeat
1/2 red pepper, very finely diced
1 teaspoon carrot, very finely shredded
1 tablespoon fresh lemon juice
1 pinch Old Bay Seasoning
1 pinch cayenne
1 tablespoon parsley or 1 tablespoon basil, minced

Steps:

  • Garnish-Gently mix Garnish ingredients together.
  • Soup:.
  • Put all soup ingredients into blender and puree till silky smooth.
  • Heat in pot till warm.
  • Pour into 4 bowls.
  • Garnish with crabmeat mixture by mounding a nice tablespoonful in center of bowl.

Nutrition Facts : Calories 211.8, Fat 2.9, SaturatedFat 0.5, Cholesterol 33.1, Sodium 834.1, Carbohydrate 35.6, Fiber 7.2, Sugar 15.3, Protein 14.6

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