Giada De Laurentiis' White Velvet Soup | Giada's Holiday Handbook

Giada's White Velvet Soup topped with Pomegranate Gremolata is perfect for cold winter days! Subscribe to #discoveryplus to stream more of #GiadasHolidayHandbook: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3FljxUb Subscribe to Food Network ▶ http://foodtv.com/YouTube 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. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #GiadasHolidayHandbook #FoodNetwork #WhiteVelvetSoup Giada De Laurentiis' White Velvet Soup ​| Giada's Holiday Handbook | Food Network https://www.youtube.com/watch?v=5s7LqWmhfrw