Potato Velouté

Name: Potato Velouté
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: Yellow potatoes 1.3 lbs; Vegetable broth 4 ¼ cups; Fresh liquid cream ½ cup; Butter 2 spoonfuls; Rosemary 2 sprigs; Fine salt to taste; Black pepper to taste; Homemade bread 3 &frac13; cups; Garlic 1 clove; Extra virgin olive oil 2 spoonfuls; Sweet Paprika to taste

it de fr es br

Difficulty: Easy
Prep time: 15 min
Cook time: 25 min
Serving: 4 persone
Cost: Low

PRESENTATION

Recipe by
Sebastian Fitarau

The potato velouté is a simple first course yet rich in flavor, perfect for warming body and soul on the coldest days. Its delightful consistency comes from a perfect balance among the ingredients, with the addition of fresh cream making the velouté even silkier. But the real surprise comes with the croutons: a golden and crunchy dice, embellished with fresh herbs and a sprinkle of paprika, giving a vibrant spicy note. Potato velouté is not just a comfort food but a genuine treat for everyday winter dinners!

Here are some other delicious seasonal creams and veloutés:

Potato cream with vegetables
Sweet potato velouté
Saffron and potato velouté
Pumpkin and potato velouté

INGREDIENTS

Yellow potatoes 1.3 lbs (600 g)

Vegetable broth 4 ¼ cups (1 l)

Fresh liquid cream ½ cup (100 g)

Butter 2 spoonfuls

Rosemary 2 sprigs

Fine salt to taste

Black pepper to taste

for the croutons: Homemade bread 3 ⅓ cups (200 g); Garlic 1 clove; Extra virgin olive oil 2 spoonfuls; Sweet Paprika to taste

Preparation

How to prepare Potato Velouté

To prepare the potato velouté, first peel the potatoes 1 and cut them into slices and then cubes of about 1/2 inch 2. In a saucepan, add the butter 3.

Add the rosemary 4 and let the butter melt over low heat. Add the cubed potatoes 5 and cover with the vegetable broth 6.

Cover with the lid, increase the heat and bring to a boil, then lower the heat and let it cook for about 20 minutes. Meanwhile, cut the rustic bread into cubes of about 3/4 inch 9.

In a pan, heat the garlic clove and rosemary in a bit of olive oil. Add the bread cubes 10, season with paprika 11, and sauté over high heat until the bread is crispy 12.

Meanwhile, the potatoes will be cooked, so turn off the heat and blend with an immersion blender 13. Salt and add the fresh cream 15.

Stir 16 and serve the potato velouté 17. Top with the croutons, a drizzle of raw olive oil, and a grind of black pepper. Your potato velouté is ready to be served 18!