Potato Veloute with Wild Garlic Toast
Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes Potatoes Soups and Stews
Veloute means velvet. It is a velvety soup, a fine base that you can take in any direction you want. Since it is wild garlic season now, I preferred to serve it with these mini toast sandwiches filled with cream cheese and wild garlic. Another time I replaced the wild garlic with thin slices of smoked salmon. Or I added a little porcini powder or black truffle cream when blending and used aged cheese for the toast sandwiches. Another idea is to add herb-infused oil to the bowl when serving (this tarragon oil for example). You see? One soup and so many ideas!
Ingredients
650g potatoes (weighed after peeling; about 4 regular potatoes)
1 small onion (about 50g)
50g celery root (1 thick slice, about finger-width)
300ml chicken broth (or vegetable broth for lacto-vegetarian version; or water)
450ml milk
50ml olive oil
salt, black pepper
Wild Garlic Toast
baguette or bread slices
cream cheese
wild garlic
butter at room temperature
Servings: 3-4
How to prepare potato veloute with wild garlic toast
- Finely chop the onion and dice the celery. Saute in oil until the onion softens. Add the cubed potatoes and stir for 1 minute.
- Add the chicken broth, salt and grind black pepper. Bring to a boil and simmer covered for about 15-20 minutes, until the potatoes are cooked.
- Put the contents of the pot in a food processor and add the warmed milk. Blend until you have a smooth cream. If the soup turns out too thick, you can gradually add a little more warm milk until you reach the desired consistency. Adjust salt and black pepper.
- Meanwhile, spread baguette slices on one side with a thin layer of butter. Join two slices together with the buttered side facing out. On the inside, spread a generous layer of cream cheese and sprinkle a generous layer of chopped wild garlic.
- Place the sandwiches on a hot grill pan and cook for a few minutes on each side, until golden and with grill marks. To speed things up, I place a weight on them to keep them pressed against the grill (you can use a brick wrapped in aluminum foil or a special grill press).
- Serve the soup with the warm wild garlic sandwiches.
