d or for another recipe. This soup is also a good anti-waste tip for cooking slightly wilted salad leaves. Preparing vegetables. The pea and lettuce velouté is rather quick to prepare, especially if you use frozen peas. 1- If you use fresh peas, start by shelling them until you get 200 g of peas. ...
f a knife. 4- When the vegetables are tender, blend the cauliflower soup with hazelnut using an immersion blender. To note: if the texture of the velouté seems too thick, you can add 5 to 10 cl of soy or oat vegetable cream. Tasting advice 1- Serve this cauliflower and hazelnut soup with ...
urry powder 10 cl of light cream (or vegetable cream) To note: to prepare this soup, I was inspired by Cyril Lignac's recipe for lamb's lettuce velouté with curry presented in the show Tous en cuisine on M6. I simply adapted the chef's recipe by using a mixture of spinach leaves and lamb's le ...
salt, lemon juice and a drizzle of olive oil. As for the larger, less tender leaves, they can be used to make arugula pesto or incorporated into a velouté or stew. 3- Sow directly in place from March to August If you want to start growing ro(u)quette in your vegetable garden, you should know ...
ed potatoes, radish leaf strips, and a pinch of coarse salt. 4- The greens will quickly melt in the butter just like young spinach shoots. Cooking the velouté. 1- After about 5 minutes, when the vegetables are well sautéed, add water until it covers them. 2- Cover the pot and cook the radish gre ...
omemade soup is to choose vegetables that pair well in both taste and color. For instance, you can combine zucchini and watercress for a nicely green velouté, or create soups of a beautiful orange hue with carrots, autumn squashes, and sweet potatoes. Sauté the vegetables for more flavor. The seco ...
