The chard velouté is a simple and delicious preparation. You will need vegetables and no special addition of cream or other to make it creamy. It will be creamy as-is.
I used a mixture of fresh and frozen vegetables because often, due to lack of time, I have to resort to frozen ones.
If you like soups, stews, and veloutés, you will find several here. I’m also adding a few quick links right below
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
Let’s see the ingredients we need to prepare this recipe
- 5 cubes chard (frozen)
- 3 carrots
- 2 Tropea red onions
- 4 potatoes
- to taste celery
- to taste fine salt
- to taste extra virgin olive oil
- to taste mixed seeds (optional)
- to taste garlic
- to taste grated Parmesan cheese
Tools
An immersion blender
Steps
First, I cleaned, washed, and chopped the fresh vegetables. I put them in a pot, and I also added the garlic (without the inner core), finely chopped, and the celery leaves, and salt.
At this point, I added the frozen chard cubes and then I added water. Add just enough water to cover the chopped vegetables, because if you add too much, the velouté will tend to be more watery than creamy.
Cook all the vegetables together for about 50 minutes. Once cooked, turn off the stove and blend everything together.
The trick for creaminess is given by the potatoes and especially the amount of water used.
If when blending it seems too thick, you can always add a little more water.
Once you plate the chard velouté, add raw extra virgin olive oil, grated Parmesan cheese, and mixed seeds.
As you can see from the photo, being a good Genoese, I accompanied it all with a nice “slerfa” of focaccia, as we say here.
A slerfa is a slice.
I can only wish you bon appétit.
Tips on the Velouté
If you have leftovers, the velouté keeps perfectly in the fridge for 2/3 days.
FAQ (Frequently Asked Questions)
Do you love veloutés? And chard?
I hope this little recipe comes in handy and wins you over with its simplicity.
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