Winter White Velvet Soup
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Prep Time
3 hrs 4 mins
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Cook Time
3 hrs 4 mins
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Course
Soup
Winter White Velvet Soup
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There are a ton of healthy veggies in this delicious soup. A quick blend with an immersion blender and you've got an elegant main course or beautiful appetizer soup.
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 onion peeled and roughly chopped, medium, sweet, yellow
- 2 leek medium
- 2 shallot quartered, medium
- 6 garlic peeled and smashed, medium cloves
- 6 cups chicken broth you may need a bit more for thinning, low sodium
- 1 cauliflower broken into florets, medium
- 2 potato roughly chopped, medium
- 2 parsnip peeled and cut into 1 inch slices, medium
- ½ cup feta cheese plus extra for garnish
- 1 ½ teaspoons kosher salt more to taste
- ½ teaspoon white pepper more to taste
- 2 tablespoons red bell pepper finely diced
- 2 tablespoons parsley finely chopped, fresh
Instructions
- Heat olive oil in a large Dutch oven (or stock pot) over medium heat. Add onions, leeks, shallots and garlic. Reduce heat to medium low and sauté onion mixture until soft and slightly golden, about 15 minutes.
- Add chicken broth, cauliflower, potatoes, parsnips, salt and white pepper. Bring mixture to a boil, then reduce to a constant simmer and cover. Cook until all veggies are very tender, about 20-25 minutes.
- Add Feta and puree with an immersion blender* or regular blender until smooth and velvety. If soup is too thick add a bit more chicken broth to thin. Taste and add more salt and pepper, if needed.
- Ladle into bowls and garnish with a bit more Feta and a sprinkle of the diced red bell pepper and chopped parsley.
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