Potato velouté

Potato velouté

By
From
French Lessons
Serves
4
Makes
2 litres
Prep
10 mins
Cooking time
30 mins
Photographer
Steve Brown

This soup is wonderful served with a sprinkling of dried cep (porcini) mushroom powder, which can be purchased from most good food stores.

Ingredients

Quantity Ingredient
60g butter
2 onions, finely sliced
4 garlic cloves, finely sliced
2 sprigs thyme
1 bay leaf
salt
300g potato, peeled and finely sliced
2 litres White chicken stock
100ml cream
few drops lemon juice
pepper

Method

  1. Melt the butter in a heavy-based saucepan. Add the onions, garlic and thyme and season well. Sweat over a low heat until onion is soft and translucent, about 6–8 minutes. Add the potatoes to the pan and sweat for a further 2 minutes.
  2. Add the stock to the pan and bring to the boil. Season again then lower the heat and simmer gently for 20 minutes, until the potato is very soft. Add the cream and bring the soup back to a simmer. Ladle into a blender in batches and whiz to a very smooth purée. Push the soup through a fine sieve, taste and adjust the seasoning to your liking. This soup is best served immediately and piping hot – it should not be made ahead of time.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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