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Unlocking Comfort: Flavorful Veloute Soup with Leeks, Potatoes, and Peas
As the crisp chill of autumn and winter sets in, there’s nothing quite like a steaming bowl of veloute soup to warm your soul. This delightful recipe, boasting leeks, potatoes, and peas, is a comforting embrace for those cold days. The blend of earthy potatoes, aromatic leeks, and the burst of freshness from peas creates a symphony of flavors that make this veloute soup worth savoring. Let’s embark on a journey through the origins, ingredients, and steps that transform these simple components into a bowl of pure comfort.
A Dash of History: The Origins of Veloute Soup
Veloute soup, with its roots in French cuisine, has long been a cherished recipe for its smooth and velvety texture. Traditionally prepared with a roux (a mixture of flour and fat), this contemporary rendition replaces the roux with the richness of low-fat cream, enhancing the flavors while keeping it light. This adaptation allows the essence of leeks, potatoes, and peas to shine, creating a soup that’s both hearty and wholesome.
Ingredients: The Symphony of Comfort
In crafting this comforting veloute soup, each ingredient plays a vital role in creating a symphony of flavors. Begin with the heartiness of 300 grams of peeled and diced potatoes, providing a robust texture to the soup. Add a subtle sweetness with a single piece of thinly sliced dried onion, complementing the earthy tones. Enter 300 grams of leeks, the white and tender green parts thinly sliced, imparting a mild, onion-like essence. Whether fresh or frozen, 100 grams of peas add vibrant color and a touch of sweetness to the mix.
Elevate the base with 800 grams of vegetable stock, infusing the soup with a rich, savory depth. For a touch of luscious creaminess without the heaviness, incorporate 100 grams of low-fat cream. The aromatic notes are achieved with 100 grams of olive oil, while a sprig of fresh thyme adds an herbaceous undertone.
Season the ensemble with a pinch of salt, the unsung hero balancing and enhancing the overall harmony of flavors.
Crafting Comfort: Cooking Instructions
Commence the culinary journey by sautéing a medley of leeks, onion, and potatoes in a hot saucepan with a touch of salt. Allow the ingredients to dance together until softened, stirring with a wooden spoon. Introduce 100 grams of peas and a sprig of fresh thyme, letting them join the aromatic ballet for an additional 2-3 minutes. The crescendo comes with the addition of 800 grams of vegetable stock; seasoned to perfection, let it reach a gentle boil and then simmer until the vegetables tenderly embrace the flavors. Enter the blender—sans the thyme sprig—to transform the mixture into a velvety puree.
The pièce de résistance is the incorporation of 100 grams of low-fat cream, lending a luxurious texture to the symphony. Return the concoction to the pot, applying gentle heat to prevent the cream from parting ways. Bring the masterpiece to a low boil, infusing every spoonful with warmth and comfort.
Serving Comfort: A Culinary Hug
Picture the moment of indulgence as you ladle this veloute soup into bowls. It’s a canvas of comfort waiting to be adorned. Sprinkle crispy bacon, golden and aromatic from a non-stick pan, over the velvety surface. Allow croutons to cascade, adding a delightful crunch to each spoonful. The finishing touch—a scattering of fresh thyme—enhances the visual appeal and the overall aromatic experience. Each bite, a symphony of flavors and textures, a warm embrace on a chilly day. Serve this bowl of comfort immediately, savoring the richness and warmth it brings.
It’s not just a meal; it’s an experience—one that nourishes both body and soul, leaving you with a lasting sense of culinary satisfaction.
Velvet Soup with Leeks, Potatoes and Peas Recipe
Ingredients
Ingredients for the soup:
- 300 grams potatoes peeled and cut into large squares
- 1 piece dried onion cut into small slices
- 300 grams leek white and tender green part cut into thin slices
- 100 grams fresh or frozen peas
- 800 grams vegetable broth
- 100 grams low fat cream
- 100 grams olive oil
- 1 piece sprig of fresh thyme
- salt
For the topping:
- 20 grams bacon diced
- 20 grams croutons
Instructions
- Place a saucepan on the fire and when hot, add the olive oil and sauté the leeks, onion and potatoes with a little salt and stir with a wooden spoon until soft.
- Add the peas along with the fresh thyme and sauté for 2-3 minutes more.
- Add the vegetable juice, add a little salt, bring to a boil and then simmer over medium heat until the vegetables are well tender.
- Grind very well in a blender (without the thyme sprig) until the vegetables are pureed and add the cream and grind again.
- Transfer the veloute soup back to the pot and over very low heat to prevent the cream from cutting, bring to 2-3 boils.
- Meanwhile, in a non-stick frying pan and once well heated, add the bacon, cut into small fat-free slices and brown until crispy. When ready, transfer to a plate with paper towels to absorb the fat until needed.
- Serve the veloute soup immediately and sprinkle the surface with croutons, bacon, and a little fresh thyme.
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