The leek and fennel velouté is an extremely delicate cream, perfect to warm us up during cold winter days, a simple yet uniquely delicious dish. I made this velouté and must say that, after tasting it, I added a couple of ingredients that I believe gave it that extra push to make it a truly exquisite dish. As you will notice, by reading the recipe, you can prepare the velouté in advance and it won’t take much time, a smart and quick idea to bring to the table. Now follow me in the kitchen, I’ll explain the recipe for leek and fennel velouté!
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 237.18 (Kcal)
- Carbohydrates 19.68 (g) of which sugars 7.98 (g)
- Proteins 6.10 (g)
- Fat 15.48 (g) of which saturated 1.69 (g)of which unsaturated 0.36 (g)
- Fibers 4.07 (g)
- Sodium 923.65 (mg)
Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Leek and Fennel Velouté
To prepare this velouté, very few steps are needed. In my humble opinion, the addition of the ingredients I will explain below will give it an even more distinctive taste, try it and let me know!
- 7 oz fennel
- 14 oz leeks
- 4 tbsps extra virgin olive oil
- 4 1/4 cups vegetable broth
- to taste salt
- 1/2 cup plain yogurt
- to taste sliced almonds
- 2 g curry
Preparation of Leek and Fennel Velouté
The first step is to thoroughly clean both the leeks and fennel, removing the ends and the outer leaves (which are tougher), then rinse them well under running water.
Chop the fennel into coarse pieces, slice the leeks thinly, and set them aside.
In a large pan, put the oil and leeks on low heat and let them stew until softened, then add the fennel and mix well for a couple of minutes.
Now add the vegetable broth, I was short on time and used granular broth added to boiling water, mix well, season with salt, and let it cook covered for about 20 minutes.
During cooking, I advise you to check it from time to time. If it dries out too much, add a bit of broth, and if at the end of cooking you notice there is too much broth, let it continue to cook uncovered so that it evaporates a bit.
Turn off the heat, take an immersion blender, and blend our soup until smooth and lump-free, then add the curry and let it cook again on low heat for a few minutes, just long enough to dissolve it well.
It’s time to serve our leek and fennel velouté, serve it on the plate then decorate it with some spoonfuls of yogurt, sliced almonds, and a generous drizzle of extra virgin olive oil… enjoy your meal!
If you love veloutés, don’t miss these recipes:
Creamy and Light Pumpkin Velouté
