Craving a warm, light, yet tasty first course? Then try the cauliflower and speck velouté, without cream, with very little fat. Simply made with cauliflower, a vegetable known for its antioxidant, anti-inflammatory properties, rich in minerals and vitamins, great for tackling the cold season. The potatoes provide texture and creaminess, and finally the speck adds a crispy, flavorful note to the dish.
- Difficulty: Easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 1/2 people
- Cooking methods: Stovetop, Boiling
- Cuisine: Healthy
- Seasonality: Autumn, Winter
Ingredients
- 2 1/2 cups water (or vegetable broth)
- 11 oz cauliflower (net weight)
- 6 oz potatoes (net weight)
- 1 1/2 oz speck
- to taste leek
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Food scale
- Potato peeler
- Knife
- Cutting board
- Pot
- Immersion blender
- Ladle
- Wooden spoon
- Pan
Preparation
To prepare the cauliflower and speck velouté…
First, clean the cauliflower by removing the outer leaves, cut the stem part below the head, separate the florets, if they are too large, you can cut them in half, then wash them under cold running water.
Peel the potatoes, cut them into pieces about 3/4 inch and wash them. Clean the leek by removing the green leaves and the final part with the roots, cut it lengthwise with a knife to separate the layers, then slice it into rounds.
Pour the extra virgin olive oil into a pot, heat it, then add the leek and let it lightly brown.
At this point, add the cauliflower florets, potatoes, and water or alternatively the vegetable broth to the pot. Cover with a lid and cook over medium-low heat for 30 minutes.
A few minutes before the cauliflower and potatoes finish cooking, cut the speck into strips and brown it for a few minutes in a pan without adding oil.
Once the velouté ingredients, i.e., cauliflower and potatoes, are cooked (check doneness by piercing them with a fork), remove the pot from the heat and blend everything with an immersion blender until smooth and homogeneous.
Salt, pepper, and return the velouté to the heat for a few minutes to thicken further. Serve it garnished with the previously cooked crispy speck.
Variations
If you prefer a richer and creamier dish, add a few tablespoons of cooking cream.
