Red Velvet Soup Recipes

Steps:

• In a large saucepan, melt butter over medium-low heat. Add vegetables and cook, stirring often, until softened (10 minutes). Stir in stock, paprika and sugar, and bring to a boil. Reduce heat and simmer uncovered for 20 minutes. Purée in batches in the blender. Strain through a sieve or pass through a food mill into a large bowl to remove any remaining bits of pepper skin. Stir in lemon juice, cayenne and salt and pepper to taste. Cover and chill 4 hours or overnight. Taste and add more seasoning if desired.

Steps:

• For the cookies: Sift the flour, cocoa powder, baking soda and 1/8 teaspoon salt into a medium bowl.
• Beat the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl if using a hand mixer) on medium speed just until combined. Beat in the egg yolk just until combined. Beat in the food coloring and vanilla until the color is evenly distributed, scraping down the bowl as needed. Reduce the mixer speed to low and gradually add the flour mixture. Beat just until the dough comes together. Form the dough into two 1-inch-thick disks, wrap tightly in plastic and refrigerate until firm, about 2 hours.
• Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
• Lightly dust a sheet of parchment paper with flour. Unwrap one disk, place it on the paper and cover with a large sheet of plastic wrap. Roll the dough out to 1/8 inch thick. Peel off the plastic wrap and, using a 2 1/2-inch round cookie or biscuit cutter, cut the dough into rounds. Place them on the prepared baking sheets, spacing them 1 inch apart (about 12 cookies per sheet). Gather the scraps, chill until firm, roll again and cut. Repeat with the remaining disk.
• Bake the cookies until set and brick-red, 8 to 10 minutes, rotating the baking sheets halfway through. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely.
• For the filling: Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment (or a medium bowl if using a hand mixer), beat the butter on medium speed until light and creamy. Add the cream cheese and beat until smooth and creamy, 2 to 3 minutes. Add the confectioners' sugar, vanilla and a pinch of salt and beat until smooth and fully incorporated. Refrigerate the filling until it is slightly firm, about 2 hours.
• To assemble the cookies, put a heaping teaspoon of filling on a cookie and top with another cookie, gently pressing to spread the filling to the edge of the cookies.

Steps:

• 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.
• In a bowl, mix together the parsley, pomegranate seeds, lemon zest and salt.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch pans. Sift together the flour and baking soda; set aside.
• In a large bowl, cream together the oil, applesauce and sugar. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Stir in the vanilla, vinegar and red food coloring. Divide batter evenly into prepared pans.
• Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool, then frost with Low-Fat Cream Cheese Frosting and sprinkle with toasted chopped pecans.
• To make Low-Fat Cream Cheese Frosting: In a medium bowl, beat cream cheese until smooth. Beat in whipped topping and confectioners' sugar.

Steps:

• Melt butter in saucepan.
• Add flour to melted butter; cook for 1 minute over medium high heat.
• Set aside.
• Combine milk, 1 pint of broth and the cream in a large pot.
• Heat but don't boil
• Add butter flour mixture and stir and cook until mixture thickens.
• Add remaining 1 quart broth, cooked chicken, salt and pepper.
• Heat but do not boil.
• Add some frozen green beans or grated carrot for color.

Steps:

• Blend together the butter and flour in a medium (3 qt) saucepan. Add warmed cream and stir until smooth. The soup will begin to thicken as it is heated.
• Stir in 2 cups of the hot stock. Over low heat, stir and cook until heated and blended, about 4 minutes.
• Add the remaining 4 cups of stock and the chopped chicken. Season to taste with salt and pepper.
• Heat to serving temperature- steaming, but not boiling lest the cream break into unattractive particles. Watch the pot closely to keep from coming to a boil.
• Serve in heated tureen and leadle into heated bowls. Garnish with snippets of parsley.

Steps:

• The secret to this soup's delicate flavor is that the basil is never exposed to heat, which often makes the herb taste rather harsh and sharp. 1. Blanch tomatoes with boiling water, core them and slip off peelings. Working over a sieve set over a large bowl, split crosswise and scoop out seeds into sieve. Discard seeds and roughly chop tomatoes. Add to collected juices and set aside. 2. Sweat onion in butter in a soup pot over medium heat until wilted and translucent, but not colored, about 10 minutes. Add tomatoes and juice, water, hot pepper (left whole), parsley and a large pinch salt. Bring to boil, reduce heat to low and simmer slowly until tomatoes break down and onion is tender, about 30 minutes. Turn off heat. 3. Remove and discard hot pepper and parsley. Puree in a blender or food processor. Stir in milk or half and half. Cool, cover and chill. Taste and adjust seasonings. 4. Drizzle each serving with cream or whip cream until it holds soft peaks and put a dollop in center of each serving. Sprinkle with herbs and white pepper.

Steps:

• Preheat the oven to 325 degrees F (163 degrees C). Line the bottoms of three 9-inch cake pans with parchment paper. Spray the sides with cooking spray.
• Sift all-purpose flour, cake flour, cocoa powder, baking soda, and salt together in a medium bowl.
• Microwave buttermilk just until warm, about 30 seconds. Stir in vanilla extract.
• Beat brown sugar and butter together in a bowl until light and fluffy, about 5 minutes. Add eggs one at a time, mixing thoroughly before each addition. Blend in the flour mixture and buttermilk in 3 additions until fully combined. Let mixer run on low for 5 minutes. Distribute the cake batter between the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center the cakes comes out clean, 30 to 35 minutes.
• Let cool for 15 minutes in the pans. Turn cakes out and let cool completely on a wire rack, at least 30 minutes. Cover with plastic wrap and chill for at least 1 hour or overnight.
• Meanwhile, whisk sugar, milk, flour, and salt together in a medium saucepan for the frosting. Cook over medium heat, whisking constantly, until the mixture thickens and begins to simmer, about 10 minutes. Pour into a medium bowl and chill for about 45 minutes, stirring occasionally.
• Beat butter until smooth, about 5 minutes. Slowly add the milk and flour mixture, 1/4 cup at a time, beating in between each addition and scraping the sides of the bowl occasionally. Mix in the vanilla extract.
• Level the cake layers before assembling the cake. Scoop about 2/3 cup of frosting onto the first layer and spread into an even layer. Repeat with the second and third cake layers. Frost the outsides of the cake with thin layer of frosting to catch any crumbs and chill for 20 minutes.
• Finish frosting the cake with remaining frosting. Cut and serve.