Veloute vegetable soup, a highly nutritious soup, light and very very tasty. Do you need something different in the heart of winter? I, however, do not.
A velvety vegetable soup at first glance may seem a little, how to say it politely, a little boring. And yet, it is not at all boring. You will need only two things to turn from a boring dish to a dish that you will ask for it again and again. What are these? Keep reading and you will see.
CAN I NOT SAUTE THE VEGETABLES?
If you want to avoid sautéing vegetables the answer is yes, you can do it. But sautéing the vegetables in some olive oil will give an extra flavor to the soup. But why this is happening?
This is happening because olive oil, like any kind of fat, can withstand higher temperatures than the boiling point of water. This results in the browning of the vegetables, through which new flavors emerge. Just take a moment and think how much sweeter the sautéed onion tastes and you will understand what I mean.
WHAT KIND OF BROTH SHOULD I USE?
In my recipe for the veloute vegetable soup I used veal broth. And not some random veal broth, but a homemade. I make it difficult for you, huh? And yet it is not. Time consuming yes, difficult no.
To make your own homemade veal broth you will need veal bones and an onion. You will spend minimal time for its preparation, do not worry. But you will need two days in order to say that you are done with the whole process, and that you now have homemade broth in the freezer. Or else your secret weapon.
HOW TO MAKE HOMEMADE VEAL broth?
As I mentioned earlier you will need some veal bones and an onion. You can get the bones from the butcher shop of your neighborhood. Probably you will get them free of charge. The broth will give you a rich mouthfeel courtesy of the gelatin that is slowly extracted from the bones.
The procedure is time consuming – for the stove, not you – and it is easy to follow:
- In a large pot add the bones after rinsing them with water. Add 2 tsp salt and the onion (do not chop it). Add water to the pot, until the bones are covered. Bring to boil. At the beginning with a small drain, remove the foam that will appear on the surface.
- Reduce the heat and simmer for 4-5 hours. This way we will end up with a broth less in amount of water, but it will have so much flavor.
- In a baking pan pour the broth by draining it. Let it come to room temperature and then refrigerate for about 2 hours.
- When it freezes, the fat hidden in the broth will concentrate on the surface and can be removed very easily.
- The broth will now be like a jelly. With the help of a knife, cut it into pieces and put it in the freezer. Your broth is ready!
How to serve my soup?
This particular soup, in addition to the necessary addition of red pepper flakes, it should be served with freshly baked bread, as well as Arseniko cheese from the island of Naxos. Arseniko cheese is a hard cheese with buttery, soft texture, spicy taste and wonderful aftertaste of goat aromatic milk. Isn’t it ideal?
Veloute vegetable soup
- 4 tbsp olive oil
- 1 onion, finely chopped
- 1 leek, the white part, finely chopped
- 600 gr carrots (approx. 6), chopped
- 500 gr potatoes (approx. 2), chopped
- ¼ tsp ground nutmeg
- freshly ground pepper
- 1 lt veal broth
- 100 gr Greek strained yogurt (approx. 4-5 tbsp)
- red pepper flakes
- In a large saucepan, over medium heat, add the olive oil and then the chopped vegetables. Cook for 5 minutes, stirring often.
- Add the nutmeg, salt, freshly ground pepper and then the veal broth. Simmer for 30 minutes.
- Remove from the heat and with the help of a blender or hand blender, mash the vegetables until the soup becomes very smooth.
- Add the strained yogurt and mix until well combined.
- Serve with red pepper flakes and freshly baked bread.
Veloute vegetable soup, a delightful dish, ready in less than 40 minutes. A highly nutritious soup, light and very very tasty. All you have to do is to sauté the vegetables and use a homemade broth.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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