Pea and Potato Velouté with Tuna Crumbs

Name: Pea and Potato Velouté with Tuna Crumbs
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Tuna in oil drained 5.3 oz; White onions 1; Extra virgin olive oil to taste; Potatoes 1.3 lbs; Water to taste; Fine salt to taste; Black pepper to taste; Peas 1 ¾ cup; Bread crumb 2.8 oz; Wild fennel a few sprigs; Greek yogurt 0.625 cup; Fine salt to taste; Black pepper to taste; Extra virgin olive oil 1 spoonful

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376

Calories per serving

Energy Kcal 376
Carbohydrates g 41.1
of which sugars g 5
Protein g 19.8
Fats g 14.7
of which saturated fat g 3.75
Fiber g 7.7
Cholesterol mg 30
Sodium mg 585

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 4

PRESENTATION

Get ready to dive into a pea and potato soup with a bit of an Italian flair. Really, this velouté recipe is all about mixing up textures and flavors. You’ve got this creamy base, and then, bam—tuna crumbs for a crunch you’ll love. Picture it: summer in a bowl. You know, like the smooth potatoes and peas giving you that tender canvas, where the vibrant green and gold hues just pop. It’s pretty much an edible masterpiece. And Italian cooks? They keep it simple, focusing on how everything tastes and looks.

So here's the deal: toss in some canned tuna in oil, and you get a savory, golden twist. It’s like a little surprise in every spoonful. The tuna topping? Super crispy and salty—something you wouldn’t expect from soup, right? Across Italy, pea and potato soup is a favorite, but those tuna crumbs? They take it up a notch. Perfect when you want something special, but not too heavy.

The velouté recipe keeps it all moist and soothing, while the tuna bits add this exciting, tangy vibe. Whether it’s a casual lunch on a warm day or the first course of a big meal with friends, this dish just works. Think of it like an artist would: bright colors, layered flavors, and unexpected textures. Everyday ingredients make it feel both fancy and relaxed—so very Italian.

If you’re into easy soup recipes or trying out homemade potato velouté, this dish? It's really something. Each bowl turns a regular dinner into a celebration of creativity and unmistakable Italian taste. So, seriously, why not give it a go? You'll find that even simple ingredients can create something really, really special.

INGREDIENTS

376

Calories per serving

Tuna in oil 5.3 oz (150 g) - drained

White onions 1

Extra virgin olive oil to taste

Potatoes 1.3 lbs (600 g)

Water to taste

Fine salt to taste

Black pepper to taste

Peas 1 ¾ cup (250 g)

Bread 2.8 oz (80 g) - crumb

Wild fennel - a few sprigs

for the yogurt sauce: Greek yogurt 0.625 cup (150 g); Fine salt to taste; Black pepper to taste; Extra virgin olive oil 1 spoonful

Preparation

How to prepare Pea and Potato Velouté with Tuna Crumbs

To prepare the pea and potato velouté with tuna crumbs, clean the onion and slice it 1. Pour a drizzle of oil into a pan 2, add the onions and cover with water 3. Stew over moderate heat for 10 minutes, adding a little water as needed to prevent the onions from drying out.

Peel the potatoes 4 and cut them into chunks 5, and once the onions are stewed, add the potatoes 6

Salt, pepper, add water to cover them 8 and cook for about 30 minutes. Meanwhile, cut the bread into small pieces 9.

Then place them in a mixer bowl, add 1 tablespoon of olive oil 10 and blend 11. Toast the bread crumbs in a very hot pan, seasoning with wild fennel 12;

once the bread is golden, turn off the heat and set aside 13. Meanwhile, the potatoes will be cooked; add the fresh peas and continue cooking for another 5 minutes 14. Scent with marjoram 15,

then blend everything with an immersion blender 16 to obtain a smooth, lump-free cream 17. Keep it warm while you prepare the dressing: in a small bowl, place the yogurt, add the oil 18,

salt, pepper, and mix to flavor the sauce 19. Everything is ready to assemble the dish, strain the velouté through a sieve 20 and distribute it on the plates. Garnish with a few tablespoons of yogurt sauce 21

the bread crumbs 22, and finish with well-drained tuna pieces 23. The pea and potato velouté with tuna crumbs is ready to be served 34.

Storage

We recommend consuming the dish immediately once ready. It is possible to store only the velouté without tuna and without yogurt sauce for a couple of days.