The taste of tradition on your table
For how many of you is velouté the ultimate comfort food?
That warm, comforting dish feels like a cuddle.
It is easy to prepare, healthy and full of flavour.
The potato and mushroom velouté has a fragrance and flavour that tastes like autumn
What more could you want?
Taste it with Delverde Crostino Dorato al Cubo!
Recipe difficulty level: easyReady in
30 minutes
Watch the Video
Preparation
10 minutes
Cooking
20 minutes
Total time
30 minutes
Number of guests at the table
| 400 | g | potatoes (peeled and weighed) |
| 300 | g | mixed mushrooms |
| 1 | onion | |
| 1.5 | l | vegetable stock |
| 3 | tablespoons of grated cheese | |
| 3 | tablespoons of cooking cream (optional) | |
| q.b. | extra virgin olive oil | |
| q.b. | thyme | |
| q.b. | salt | |
| q.b. | pepper | |
| q.b. | sunflower seeds for decoration | |
| q.b. | Delverde Crostino Dorato al Cubo with black pepper |
Tools
BowlsSpoonKnifeStick blender Method
Chop the onion and sauté it in a large pot with a drizzle of oil and thyme.
Add the mushrooms and cook for 5 minutes on low heat.
Also add the peeled and chopped potatoes and cover with vegetable broth (about 1.5 l, for a thicker velouté reduce to 1 l).
Once the potatoes are cooked, remove the pot from the heat, adjust the salt, add pepper, grated cheese, and cream (optional), and blend everything with the blender directly in the pot.
Serve the velouté hot in soup plates accompanied by Delverde Crostino Dorato al Cubo with black pepper, a drizzle of extra virgin olive oil and sunflower seeds.
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