Velouté de Noël
Print recipe
| Serves | 4 |
| Prep time | 5 minutes |
| Cook time | 6 minutes |
| Total time | 11 minutes |
| Dietary | Vegetarian |
| Meal type | Lunch, Snack, Soup, Starter |
| Misc | Child Friendly, Serve Hot |
| Occasion | Casual Party, Christmas, Formal Party, Thanksgiving |
| Region | French |
| By author | Karen Burns-Booth |
Velouté de Noël - This rich, thick and creamy soup hides a secret, it's made with a selection of cooked festive vegetables that are left over after Christmas dinner; roast parsnips, potatoes, carrots & sprouts are whizzed up in a Vitamix Ascent blender, on the soup setting, resulting in a hot, creamy Velouté soup in 6 minutes.
Ingredients
- Cooked roast parsnips, potatoes, sprouts and carrots (about 450g to 500g in total weight, chopped into small chunks)
- 1 tablespoon cranberry sauce
- 1 tablespoon chopped fresh sage leaves (plus extra for the garnish)
- 450ml vegetable stock
- 150ml double cream
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground white pepper
- handful of fresh or frozen cranberries (for the garnish)
Note
Velouté de Noël - This rich, thick and creamy soup hides a secret, it's made with a selection of cooked festive vegetables that are left over after Christmas dinner; roast parsnips, potatoes, carrots & sprouts are whizzed up in a Vitamix Ascent blender, on the soup setting, resulting in a hot, creamy Velouté soup in 6 minutes.
Directions
| Step 1 | Place all of the vegetables into the blender jug, and on variable speed 3 to 4, pulse for 30 seconds. |
| Step 2 | Add the remaining ingredients, excepting the cranberries and extra sage leaves for the garnish, and using the "soup setting" blend the soup until the setting stops, usually 6 minutes; check if the soup is hot enough to serve, if not, blend on high speed for a further 1 to 2 minutes on variable speed. |
| Step 3 | Serve in warmed soup bowls, and scatter some cranberries and chopped sage leaves over the soup for a garnish. Great when enjoyed with crusty bread for dipping and dunking! |
