62 velveting recipes

Rich, velvety black bean soup with bacon, ham, brown rice, and eight onions simmered for hours then blended smooth. Finished with white wine and sherry for a luxurious bowl.

Frosted chocolate pound cake with cocoa in both the batter and icing, baked in a tube pan. Dense, velvety, and loaded with butter and five eggs for richness.

Red lentil soup with paprika, bay leaf, dried mint, and parsley simmered in beef or chicken stock until the lentils dissolve into a thick, velvety potage. Puree optional.

Kung Pao-style chicken stir fry with deep-fried peanuts, ginger, garlic, soy sauce, sherry, and white vinegar. Egg-and-cornstarch coated chicken cubes get a velvety, glossy finish.

Cream of peanut soup from Colonial Williamsburg's Kings Arms Tavern: a velvety blend of peanut butter, chicken broth, sauteed celery and onion, finished with cream and chopped peanuts. Southern tavern classic.

Velvety peach butter simmered with brandy, lemon, and fresh spearmint then canned for year-round spreading. A sophisticated twist on a Southern pantry classic that makes a stunning homemade gift.

Slow-simmered black bean soup with smoky ham hocks, bell peppers, and a whole sour orange for a subtle citrus depth. Thickened with browned flour for a rich, velvety bowl of Southern comfort.

A velvety vegetarian split pea soup blended smooth with potato, celery, and garlic, seasoned with caraway seeds and a whisper of mace. Hearty, warming, and naturally creamy without any dairy.

Carrot soup with North African spices: velvety pureed carrots warmed with cumin, coriander, and ginger, brightened with orange juice, and finished with a swirl of creme fraiche. A vibrant vegetarian bowl.

Cream of peanut soup with 2 cups of smooth peanut butter stirred into a velvety chicken broth base finished with half-and-half. A rich Southern classic garnished with chopped peanuts.

Harira, the traditional Moroccan soup with lamb, chickpeas, broad beans, saffron, and a velvety tomato-herb base thickened with an overnight flour paste. A slow-simmered bowl with deep, layered spice.

A velvety Mexican-inspired bisque of yellow summer squash, tomatillos, roasted Anaheim and jalapeno chiles, thickened naturally with corn tortillas. Finished with cool sour cream and crunchy tortilla chips. Ready in 45 minutes.

Fork-tender beef braised in red Zinfandel with juniper berries, thyme, and bay leaf in a clay pot. The wine-rich sauce gets its velvety body from pressed braised vegetables, poured over chunks of steamed carrots and potatoes.

Velvety pressure cooker parsnip soup with curry, ginger, and rolled oats for body, finished with a swirl of cream. Sweet, earthy, and warming. On the table in about an hour with minimal hands-on time.