When winter comes, we are all looking for hearty and comforting dishes, but outside of the holidays, we also want to eat healthy products. A velouté is the assurance of having a mixture of the two: it lasts to the body, it’s creamy and it’s good for your health. Leah and Fabien from the Instagram account @unzestepourdeux have published a recipe for mushroom and ricotta velouté which brings together all these criteria. We often prepare the mushroom with a touch of butter in a pan, in a quiche or even roasted in the oven, but not often in a velouté. Still, it’s delicious.
The recipe for mushroom and ricotta velouté
One of the other benefits of this recipe is that it is very inexpensive. At holiday time, we often do the math because between meals, decorations and gifts, the bill is often quite steep.
The ingredients to make this velouté
For 4 people
- 550 g button mushrooms
- 2 potatoes
- 1 onion
- 70 cl of vegetable broth
- 2 tablespoons of ricotta
- Salt pepper
- Parsley
The steps for preparing this delicious velouté
- First, roughly slice the mushrooms. Peel and cut the onions and potatoes.
- Brown the onion in a saucepan or pan with butter or olive oil. Then add the potatoes and mushrooms and cook a little. Consider keeping some mushrooms aside.
- Add salt, pepper and parsley then add the vegetable stock. You can cook for about 40 minutes.
- Once your vegetables are cooked, mix the preparation with a blender or blender. It is after this that you can add the ricotta and then mix again.
- For presentation, serve your velouté then add some mushrooms.
What accompaniments can you serve with this velouté?
Leah and Fabien from the @unzestepourdeux account suggest making toasted garlic buns with this soup. Indeed, the garlic will go perfectly with the mushroom and the bread will provide a crunchy side. To make them, cut slices of bread then pour a little olive oil on them. Take a clove of garlic and rub it against the pieces of bread. You can then bake at 180°C for seven minutes.
If you plan to make this soup for the main course and not for the starter, then you also have the option of serving it with a salad. Winter is the season of lamb’s lettuce. You can therefore make a mixture of lamb’s lettuce, red cabbage and Chinese pink radish, for example.