Velvet Soup with Leeks, Potatoes and Peas Recipe
Delicious veloute (velvet) soup with leeks, potatoes and peas just what you need for the cold days of autumn and winter.
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.