Velvet Soup Garnished With Crabmeat Recipes

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.

VELVET SOUP GARNISHED WITH CRABMEAT

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.