White Velvet Soup

Total Time:
1 hr 5 min
25 min
40 min

6 servings

  • 2 tablespoons extra-virgin olive oil, plus 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
Watch how to make this recipe.
  • 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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