Warm, soft, creamy, nourishing, comforting and simple. These are some adjectives that well describe this delightful carrot and potato velouté. A perfect first course to enjoy at dinner on cold fall or winter evenings. A way to pamper yourself when it’s raining outside or there’s fog. And if there’s any left over? Don’t worry… reheated the next day it’s still delicious (but I guarantee there won’t be any left!).
If you love these kinds of preparations, I also recommend trying:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 35 Minutes
- Portions: 1 Serving
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring
Ingredients for the carrot and potato velouté
- 3 large carrots (about 13 oz (360 g) net after trimming)
- 1 large potato (about 10 oz (280 g) net after peeling)
- 2.5 oz leek (weight after trimming)
- 1/3 cup tomato purée
- 2.5 cups vegetable broth
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Saucepan
- 1 Immersion blender
Preparation of the carrot and potato velouté
Clean the leek by removing the roots and the darker green part. Wash it very well under running water, then slice it into rounds.
Peel the carrots, peel the potato, wash them well and cut into pieces.
In a saucepan, heat a few tablespoons of oil and gently sweat the leek over low heat, adding a few tablespoons of water if needed.
Then add the carrots and potatoes and let them sauté for a couple of minutes to develop flavor.
Add the tomato purée and the broth and cook for 30 minutes over medium heat without a lid, seasoning with salt at the end of cooking.
Finally, blend everything with an immersion blender until you obtain a smooth, creamy consistency.
Ladle the carrot and potato velouté into individual bowls, sprinkle with a grind of black pepper and serve immediately, very hot. Enjoy! Paola
