The broccoli velouté without potatoes is perfect if you want to eat light and tasty! The cooking of broccoli is easy and quick, so in no time you will have a flavorful first course. Here are my tips for preparing a broccoli velouté without potatoes, for a lighter result.
If you like broccoli, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 317.50 (Kcal)
- Carbohydrates 48.35 (g) of which sugars 6.46 (g)
- Proteins 12.45 (g)
- Fat 10.08 (g) of which saturated 2.72 (g)of which unsaturated 6.06 (g)
- Fibers 9.00 (g)
- Sodium 1,210.37 (mg)
Indicative values for a portion of 200 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 2 people
- 1.1 lbs broccoli
- 4.2 cups water
- to taste salt
- 3.5 oz croutons
Tools
- 1 Knife
- 1 Cutting board
- 1 Small pot 2-quart
- 1 Blender
Procedure
Here is the recipe with the steps to follow to make a delicious broccoli velouté without potatoes.
For a good broccoli velouté, I recommend getting fresh, green, and crunchy broccoli. If they have yellowed parts or are limp, they are not fresh and should be avoided.
To add a bold touch to your broccoli velouté, you can add a clove of garlic and some chili pepper. If you don’t like spicy food, you can replace the chili with a couple of anchovy fillets.
In this basic recipe, I don’t use anything other than broccoli.
Add a drizzle of oil to the pan and heat over high heat. If you like, add the garlic, chili, or anchovy fillet at this time.
Now that the oil is hot, add the broccoli florets and sauté over medium heat for 3-4 minutes.
As soon as the broccoli starts to fry, add the water (or vegetable broth) and cook for 10 minutes. After the cooking time, check that the broccoli florets are cooked.
Once cooked, place the florets in the blender cup (or immersion blender) and blend until you get a thick, lump-free cream. If necessary, add a few tablespoons of cooking water to make everything more liquid.
After preparing the velouté, heat it to bring it to temperature. At this point, all you have to do is place the hot velouté in a deep dish and complete with croutons.
Your broccoli velouté without potatoes is ready!
Plating tips:
The broccoli velouté is presented simply and elegantly. After heating the velouté, I recommend placing it in a deep dish. Complete with croutons for a crunchy note. For an even lighter version, you can use seeds or nuts instead of croutons.
