Velvety Celeriac and Potatoes Soup

VELLUTATA SEDANO RAPA E PATATE

The word  vellutata /velvety refers to two variants: white sauce that starts from a white roux (practically the sauce from which many sauces such as béchamel are made) or vegetable cream.

Today with the word vellutata  we are referring to  a vegetable cream for a healthy and nourishing dish. I love the name vellutata very much because it reminds me of the pleasant touch of velvet so a vellutata soup is like a  warm, pampering,  and invigorating hug.

Vegetable Creams

Vegetable creams are also made from a purée of vegetables cabbage, spinach, asparagus, mushroom, pumpkin or a purée of legumes, such as beans, chickpeas

Celeriac Vellutata soup

Doses for 4 people

• celeriac 600 gr.=21 oz.

• potatoes 300 gr.= 10 oz.

• vegetable broth 400 ml.= 1 1/2Cups

• spring onion 1

•  EVOO  2 tbsp.

salt and pepper to taste

  Preparation: 15 min Cooking: 30 min Total: 45 min

How to make Celeriac Cream Soup

Wash the celeriac and remove the bottom part of the roots.

Cut the celeriac in chunks

Chop the onion

Cut the potatoes in chunks

In a saucepan, sauté the onion with the EVOO.

Add the celeriac and diced potatoes and brown.

Pour in the hot broth to cover.

Leave to cook for about 25 minutes, stirring occasionally.

Once the vegetables have softened, blend everything until you obtain a smooth and homogeneous cream.

Adjust with salt and pepper

Your celeriac cream soup is ready to be brought to the table accompanied by croutons, or taralli like we did.

Tips

If you want to make your vellutata smoother you can add some cream or white yoghurt,or to serve it even more special, add a light grating of truffle

It is possible to add grated parmigiano, but this always remains the choice of each diner, like when we eat pasta

 Vellutata soup is an excellent evening dish, a substitute for soup and perfect for warming up a little.

 

Today we served it simple, without cream but with two tasty taralli.