Blue Velvet Soup Recipes

CHICKEN VELVET SOUP

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.

ORIGINAL AYRE'S TEAROOM CHICKEN VELVET SOUP

Steps:

• 1. In a large pot, combine butter and flour, blending well. Add warm milk, the pint of hot chicken stock and the warm cream.
• 2. When it begins to thicken, add remaining ingredients and cook over low heat until hot.

WHITE VELVET SOUP

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.

BLUE VELVET SOUP

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.

ASPARAGUS VELOUTE (VELVET SOUP, HOT OR COLD)

Steps:

• 1. Sort out 12 most attractive spears, cut off the tips to use for garnish. Roughly chop the rest and set aside.
• 2. Heat olive oil and 1/2 the butter in a large pot and add the chopped onion, chopped celery, and a seasoning of salt and pepper. Cook, stirring frequently with wooden spoon, till vegetables begin to soften, 4-6 min. Add the chopped asparagus and the thyme, and nutmeg, and stir over high heat until asparagus is tender but stillvibrant green, 3-4 min. Pour in just enough stock (chicken or vegetable) to cover and simmer for 2 min. Remove from heat.
• 3. Blend soup while it is still hot. Place 1/2 the vegetables in a food processor or blender using a slotted spoon, add 1 or 2 ladles of hot stock, and puree well, pour through a strainer or seive and repeat till all is complete. Discard pulp....Stir in remaining stock stirring in till well blended you will have a creamy consistency. Taste and adjust the seasoning if needed, add a little lemon juice if you like, do not over season, especially if you are serving cold...
• 4. When ready to serve add the cream, as not to scortch, just to a simmer. Meanwhile, saute the asparagus tips in the remaining butter with someseasoning in a hot frying pan or saute pan. Add a splash of water, cover the pan, and let the asparagus steam until just tender, 2-3 min.
• 5. Pour soup into warm bowls garnish with asparagus tips. Drizzle with a little olive oil over the top and serve immediately.

CHICKEN VELVET SOUP

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.

BLUE VELVET COCONUT TORTE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round cake pans with shortening; lightly flour.
• In large bowl, beat cake mix, water, oil, buttermilk and egg whites with electric mixer on medium speed. Beat in melted white chocolate. Add about 20 drops blue food color to batter; mix well. Scrape down bowl; mix again until no white streaks remain. Pour batter into pans. Bake as directed on cake mix box for 2 (9-inch) rounds. Cool cakes completely before frosting.
• Level each cake using large serrated knife or cake leveler. Cut each cake in half horizontally so there are four cake layers total. Reserve 1/2 cup frosting for later use; use remaining frosting to fill and frost entire cake.
• Press coconut onto top and sides of cake. Transfer reserved 1/2 cup frosting to decorating bag fitted with large star tip. Pipe rosettes around top edge of cake. Top each rosette with silver button. Press candy snowflakes standing upright into top of cake. Store cake loosely covered.