Seasonal Vegetable Velouté

A smooth texture that coats the spoon perfectly. The scent of leeks and carrots sweated in butter before slowly simmering.

• Prep time: 20 min
• Cook time: 30 min
• Difficulty: Easy
• Calories: 276
• Protein: 5 g
• Carbs: 28 g
• Fat: 15 g

Ingredients

• 1 piece Onion ( finely diced )
• 2 piece Leek ( whites sliced )
• 3 piece Carrot ( sliced )
• 2 piece Potato ( cubed )
• 40 g Minimum butter sweet
• 1 L Mineral water
• 100 ml Cream
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Vegetable broth ( crumbled )

Instructions

1. Vegetable preparation

   Wash and peel all vegetables. Cut the onion, leek whites, carrots, and potatoes into regular pieces to ensure even cooking.

2. Sauté in butter

   In a sauté pan, melt the butter. Add the onion and leek. Sauté over low heat without browning: the vegetables should become translucent and release their aromas.

3. Slow cooking

   Add the carrots and potatoes. Pour in the water to cover and add the vegetable stock. Season with grey sea salt. Bring to a boil then simmer. A knife tip should slide into the vegetables like butter.

4. Binding and finishing

   Blend for a long time to obtain a smooth texture. Add the liquid cream and give it one last blend. Adjust seasoning with ground black pepper.

Chef's tips

• Never brown your vegetables at the start; the velouté must remain light-colored.
• Pass the mixture through a chinois (fine-mesh sieve) after blending for a silky texture.

Storage

Keep for 3 days in the refrigerator. Reheat over very low heat without boiling to preserve the cream emulsion.