789- Cauliflower and Potato Veloute / شربة الشيفلور والبطاطس

May 2, 2020 | Soups

Prep time :

10 minutes

Cook time :

30 minutes

Serves :


Complexity :


Ingredients :

For the veloute:

3 tablespoons olive oil

1 medium onion, chopped 

3 cloves garlic, grated

2 sprigs fresh rosemary leaves

Salt and pepper, to taste

1 litre (4 cups) chicken broth

400 grams (14.1 oz) potatoes, cut into large cubes 

400 grams ( 14.1 oz) cauliflower, cut into large cubes 

Juice of 1/2 lemon

60 milliliters (1/2 cup) milk


For topping:

Bread croutons

Fresh rosemary leaves

Olive oil

Directions :

1- In a large pot over medium heat, heat the olive oil. Add the onion and cook for 3 minutes stirring using a wooden spoon from time to time until soft. 

2- Stir in the grated garlic, rosemary, salt, pepper, and continue cooking for 1 minute.

3- Add the chicken broth into the pot, the potatoes, cauliflower, and stir to combine all the ingredients. Increase the heat and bring to a boil.

4- Simmer the soup mixture for 30 minutes, or until the vegetables become tender. 

5- Remove the pot from the heat, add the lemon juice, milk, and allow to cool for a few minutes before mixing.

6- In a food processor, add the cauliflower mixture and mix until the texture becomes creamy and smooth. You can add more water to adjust the veloute consistency if needed.

7- Taste and adjust the seasoning if necessary. Return the veloute to the pot over medium heat, and simmer for 5 minutes.

8- Divide the cauliflower and potato veloute among 4 serving plates, top with bread croutons, rosemary fresh leaves, and olive oil. Serve immediately.

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