Festive Velouté
- Vegetarian
- Energy Kcal 793
- Carbohydrates g 86.4
- of which sugars g 15.1
- Protein g 12
- Fats g 41.2
- of which saturated fat g 15.63
- Fiber g 13.7
- Cholesterol mg 69
- Sodium mg 372
- Difficulty: Average
- Prep time: 60 min
- Cook time: 50 min
- Serving: 4
- Cost: High
PRESENTATION
The festive velouté is like magic—seriously, it draws everyone in with its creamy texture and those colorful colors. Inspired by Italian Christmas traditions, this holiday soup recipe totally shines with ingredients like pumpkin, potatoes, and turnips. All blended into a velvety bowl of comfort. It's a lighter first course, perfect for winter when you want a break from those heavy dishes at big Italian feasts. The bright orange and yellow hues really pop. So beautiful to look at and eat. And instead of the usual croutons? A crunchy crumble on top. For sure. And extra bite without the heaviness. If you're aiming to serve something green and vegetarian for the holidays, this is it. It’s perfect for sharing with family and friends.
Across Italy, this festive velouté can have its own regional twist—some areas toss in more root veggies, while others stick with classic pumpkin for that sweet, earthy flavor. Honestly, what’s great about this soup is its simplicity. Yet the results? Really really special. Fans of creamy holiday soups know this one's a standout among modern gourmet holiday starters. Fits like a glove with a lighter Christmas vibe—people want freshness but still want to feel satisfied. The smooth texture and warm flavors are perfect for unwinding at the table, and the colorful presentation? Always grabs attention. Families are increasingly using it for Christmas Eve or as part of elegant holiday appetizers at larger gatherings.
The crumble on top adds a tasty surprise, making everyone smile, and guests often come back for seconds. I mean, with this dish, you see why Italian seasonal soup recipes are treasured during the holidays. Plus, it's not just the taste. It's the look. Honestly, the aesthetic appeal makes it a must-try for anyone seeking a modern twist on festive dining. Whether it's a starter or a main, this velouté promises a memorable culinary experience. Pretty much a win.
INGREDIENTS
- Rape 0.8 lb (350 g) - red
- Potatoes 0.5 lb (250 g)
- Delica pumpkin 1 cup (250 g)
- Red wine 1 glass - Bordeaux or very full-bodied
- Bay leaves 5 leaves
- Rosemary 1 sprig
- Cinnamon sticks 1
- Fresh ginger 1 - small root
- Shallot 4
- Extra virgin olive oil to taste
- Fine salt to taste
- For the crumble
- Butter 3.5 oz (100 g)
- Spelt flour 1.67 cups (200 g)
- Chestnuts 1 cup (200 g) - pre-cooked
- Hazelnuts ⅓ cup (50 g)
- Rosemary 1 tuft
- Fine salt to taste
- For garnish
- Sour cream to taste
- Currants to taste
- Rosemary to taste
How to prepare Festive Velouté
To prepare the festive velouté, start by tying the bay leaf, rosemary, and cinnamon with kitchen twine: this will be our aromatic bundle. Then peel and slice the ginger root, clean and finely chop the shallots, and after cleaning the turnips, potatoes, and pumpkin, cut them into chunks. In a thick-bottomed pot, heat some extra virgin olive oil, sauté the shallots and ginger, add the aromatic bundle, and then the vegetables. Let them toast for a few minutes, stirring often, then deglaze with the wine and let it evaporate completely. Cover with water, adjust the salt, and cook for 30 minutes. At the end of cooking, remove the aromatic bundle and use an immersion blender to achieve a smooth cream. In the meantime, you can prepare the crumble: in a bowl, quickly work the cold butter with the spelt flour, cooked and crumbled chestnuts, chopped hazelnuts, a pinch of salt, and a sprig of chopped rosemary. Form coarse crumbs and spread them on a baking sheet, bake in a preheated oven at 350°F for about 15 minutes. When everything is ready, pour the velouté into the dishes, garnish each with a spoonful of sour cream, the crumble, some currants, and some sprigs of rosemary. Your festive velouté is ready, enjoy!