White Velvet Soup

oRecipe by Giada Laurentiis

Serves:

6-8

Total Time:

40 mins

For the Soup

  • 2 Tbsp. 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 tsp. salt

  • 1/2 tsp.  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 Ingredients:

  • 1/2 cup chopped fresh Italian parsley

  • 1/4 cup pomegranate seeds

  • 1 tsp. lemon zest

  • 1/8 tsp. salt

Directions:

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 the parsley, pomegranate seeds, lemon zest and salt.

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I love this recipe!!!  It’s just Brussels Sprouts, but served on the stalk just puts smiles on people faces and it makes it so festive.  These stalks are usually only available between Thanksgiving and right before Christmas.  What makes these so delicious is that the stalk raises the sprouts themselves up off the roasting pan and the hot air from the oven can penetrate the over and under of the sprouts and the turn out extra crispy and golden and soft.  Enjoy!

Serves:

8

Total Time:

45 minutes

To Make

Ingredients:

  • 1 large stalk of Brussels Sprouts
  • Avocado oil spray

  • Kosher Salt and pepper to taste

For the dipping sauce:

  • 1/3 cup mayonnaise or substitute Greek Yogurt
  • 3 Tbsp. Dijon mustard
  • 2 Tbsp. lemon juice
  • 1 Tbsp. White balsamic of your choice
  • ½ tsp. liquid stevia
  • Healthy pinch of salt

Directions:

Pre heat oven to 375 degrees. 

Spray the stalk and all the sprouts over and under with the avocado spray.  Salt and pepper generously.  Place in the oven for 25-35 minutes till sprouts are browned, crispy and yet able to pull of the stalk easily with a fork.

 For the dipping sauce:

 Combine all ingredients and whisk together.  Place in the refrigerator for about 30 minutes before serving for optimum taste.

 Enjoy!

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