All about vellutata (and velouté): a velvety soup

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Heartwarming, irresistibly creamy and yet simple and even a little humble: we’re talking vellutata, the Italian umbrella term for a certain type of soup. But what exactly is such a vellutata?

What is vellutata?

Vellutata is the Italian term for a velvety soft vegetable soup . You may also know the term in French, where people talk about velouté. In both cases it is of course about the same dish: an elegant soup. The composition of such a soup is usually very simple: usually no more than two or three different vegetables.

It is therefore important with vellutata that – unlike with minestrone, for example – there are no pieces and that the soup is well mixed and sieved. What’s more, the trick is to bind the soup with the vegetable that is the main ingredient, not with potatoes. For example, if you are making broccoli vellutata, you need to use quite a bit of broccoli with just the right amount of stock. To further emphasize the soft character, a dash of cream is usually added to the soup.

From pumpkin to peas or leeks

Vellutata is thus a broad term for a multitude of soups. From an autumnal pumpkin vellutata to a wintery vellutata with leeks and a summery one with peas or zucchini: in fact you can use just about any vegetable for this preparation. Even lettuce, as chef Estée Strooker proves in this lettuce velouté .

By diving into this topic, we stumbled upon even more great recipes. Of course we don’t want to spare you that, although it is best to enlist the help of Google Translate (unless you speak fluent Italian). How about this vellutata with artichoke and leek , for example ? We also think this vellutata with carrot and cinnamon or this variant with porcini is delicious. In addition, this velvety soup also turns out to be ideal as a base for seafood (such as vongole ) or other toppings.

Our tip: make these recipes first and in no time at all you’ll be able to whip up such a velvety soup on your own.


Source: Culy by culy.nl
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