Ingredients with Measurements:
- 2 tablespoons unsalted butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 pound carrots, peeled and chopped
- 1 pound parsnips, peeled and chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- Salt and pepper, to taste
- 1/4 cup chopped fresh parsley
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, melt the butter over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the chopped carrots and parsnips to the pot and stir to combine. Pour in the chicken or vegetable broth and bring to a boil.
3. Reduce the heat to low and simmer for 20-25 minutes, or until the vegetables are tender.
4. Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and stir in the heavy cream. Season with salt and pepper to taste.
5. In a small bowl, mix together the chopped parsley, breadcrumbs, and Parmesan cheese.
6. To serve, ladle the soup into bowls and sprinkle the breadcrumb mixture on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4-6 servings
Nutritional information:
- Calories per serving: 320
- Fat: 21g
- Carbohydrates: 27g
- Protein: 6g
- Fiber: 7g
Substitutions for ingredients:
- Butter: Margarine or olive oil
- Onion: Shallots or leeks
- Garlic: Garlic powder or minced garlic from a jar
- Carrots: Sweet potatoes or butternut squash
- Parsnips: Turnips or rutabagas
- Chicken or vegetable broth: Water or stock cubes
- Heavy cream: Half-and-half or milk
- Parmesan cheese: Romano or Asiago cheese
Variations:
- Add a pinch of nutmeg or cinnamon for a warm, spicy flavor.
- Use coconut milk instead of heavy cream for a dairy-free version.
- Top with croutons or chopped nuts instead of the breadcrumb mixture.
- Add a dollop of sour cream or Greek yogurt for a tangy contrast.
Tips and tricks:
- Be sure to chop the vegetables into small, even pieces for even cooking.
- Use a high-quality broth for the best flavor.
- Taste the soup and adjust the seasoning as needed before serving.
- To make the soup ahead of time, prepare it up to the pureeing step and refrigerate. Reheat and add the cream just before serving.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup on the stovetop over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a bowl with a sprinkle of the breadcrumb mixture on top and a sprig of parsley for garnish.
Garnishes:
- Chopped fresh parsley, croutons, chopped nuts, or a dollop of sour cream or Greek yogurt.
Pairings:
- Serve with a crusty bread or a side salad for a light meal.
Suggested side dishes:
- Roasted vegetables, grilled chicken, or a quinoa salad.
Troubleshooting advice:
- If the soup is too thick, add a little more broth or cream to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken.
Food safety advice:
- Be sure to refrigerate leftover soup promptly and discard any that has been left at room temperature for more than 2 hours.
Food history:
- Velouté is a classic French soup made with a roux (a mixture of flour and fat) and a light stock. This version adds cream for a richer, smoother texture.
Flavor profiles:
- Creamy, savory, slightly sweet, with a crunchy breadcrumb topping.
Serving suggestions:
- Serve as a starter or light meal.
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Region: Polish