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Potato velouté with autumn garnish (traditional method & Thermomix)

Prep Time 15 min mins
Cook Time 30 min mins
Total Time 45 mins
Racing: , , ,
Difficulty: intermediate
Servings: 4
Description

This potato soup is one of my favourite autumn recipes. It combines the creaminess of a velouté with the freshness and crunch of seasonal vegetables, for a dish that's both nourishing and colourful. I've made it so often over the last few weeks that I just had to share it with you. At home, I like it for lunch, but I've also served it as a refined starter at a dinner party - a real success!

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • For the garnish :
  • 1 large carrot
  • 200 g parsnips
  • 1 red pepper
  • 150 g spring onions (green part of)
  • 100 g of potatoes
  • For the soup :
  • the rest of the spring onions
  • 1 onion
  • 20 g of butter
  • 300 g of potatoes
  • 750 ml water
  • 2 cubes vegetable stock
  • 100 g fresh cream
  • salt
  • pepper
  • fresh herbs if required ((parsley, chives, dill, etc.))
Instructions
  1. 1
    TRADITIONAL METHOD
    Traditional preparation
    1. Garnish: dice the carrot, parsnip, pepper and 100 g of potato. Thinly slice the green part of the spring onions.
    2. Heat some salted water and cook the vegetables for a few minutes until slightly crisp. Drain, reserving the cooking water, and keep the vegetables warm.
    3. Soup: fry the chopped onion and the rest of the chopped spring onions in the butter until translucent.
    4. Add the remaining potatoes, cooking water and stock cubes. Cover and cook until the potatoes are tender.
    5. Stir in the crème fraîche, season with salt and pepper and blend until smooth and velvety.
    6. Serve the velouté on plates, garnish with the reserved vegetables and, if desired, sprinkle with fresh herbs.

    THERMOMIX® METHOD
    Preparation with the Thermomix
    1. Chop the onion and the white part of the spring onions 3 sec / speed 5, scraping down the sides.
    2. Add the butter and fry for 5 mins / 90°C / speed 1, until translucent.
    3. Cut the carrot, parsnip, pepper, 100 g of potato and the green part of the onion into small cubes and place in the Varoma.
    4. Place the soup potatoes, water and stock in the bowl, insert the Varoma and cook for 30 min / Varoma / speed 1.
    5. Remove the Varoma, place the measuring cup on the lid and blend the soup for 40 sec / speed 6 → 9, increasing gradually.
    6. Add the crème fraîche, adjust the seasoning, then reheat for a further 2 mins / Varoma / speed 2 with the Varoma in place.
    7. Serve the soup with the vegetable garnish and, if desired, sprinkle with fresh herbs...
Read it online: https://auxdelicesdecaroline.com/en/recipe/veloute-de-pommes-de-terre-avec-garniture-automnale-methode-traditionnelle-thermomix/