Recipe of Any-night-of-the-week Veloute de carottes

Hello everybody, hope you're having an amazing day today. Today, we're going to prepare a distinctive dish, Steps to Prepare Award-winning Veloute de carottes. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Veloute de carottes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Veloute de carottes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Veloute de carottes is Pour 4 personnes :. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Veloute de carottes using 7 ingredients and 4 steps. Here is how you cook that.

Pour avoir bonne mine, le beta-carotène est très bien. Le printemps vient d'arriver et je décide de faire un cure de soupe bonne mine 😋. Aujourd'hui je propose un velouté tout doux de carottes. Voici la recette simple et rapide.

Ingredients and spices that need to be Prepare to make Veloute de carottes:

1. 1 kg carottes
2. 1 pomme de terre
3. 1 oignon
4. 1 cube de bouillon de volaille
5. 100 ml crème épaisse
6. 10 g beurre
7. Sel

Steps to make to make Veloute de carottes

1. Laver et peler les carottes et la pomme de terre. Peler et ciseler l’oignon, couper les carottes et la pomme de terre en morceau de taille équivalente.
2. Dans une cocotte, faire revenir l'oignon dans un peu de beurre, saler. Ajouter alors la pomme de terre coupée et les carottes. Couvrir d'eau bouillante, et émietter le cube de bouillon de volaille. Mélanger et laisser cuire jusqu'à ce qu les légumes soient cuits.
3. A l'aide d'une écumoire, déposer les légumes dans un saladier avec deux louches de bouillon. Mixer avec un mixeur plongeant. Ajouter du bouillon jusqu'à obtenir une velouté lisse.
4. Enfin ajouter la crème fraîche, mélanger et rectifier l'assaisonnement si besoin. Servir en verrine pour un apéro ou dans une assiette creuse en entrée chaude. Parsemer de quelques graines de courge pour le croquant.

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