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January 2, 2022

Giada's White Velvet Soup topped with Pomegranate Gremolata is perfect for cold winter days!
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Giada's Holiday Handbook is the ultimate resource for creative and doable entertaining ideas. In each episode, Giada tackles an entertaining or holiday-focused theme, and offers a clever plan for pulling off the perfect party.

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White Velvet Soup
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Intermediate
Total: 1 hr 10 min
Active: 45 min
Yield: 6 servings

Ingredients

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

Pomegranate Gremolata:

1/2 cup chopped fresh Italian parsley
1/4 cup pomegranate seeds
1 teaspoon lemon zest
1/8 teaspoon 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 together the parsley, pomegranate seeds, lemon zest and salt.

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Giada De Laurentiis' White Velvet Soup ​| Giada's Holiday Handbook | Food Network
youtube.com/watch?v=5s7LqWmhfrw

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