Artichoke and Leek Velouté with Crispy Bread Croutons
Category: First Courses
Serves: 4
Ingredients
Ingredient | Quantity |
---|---|
Vegetable broth | 1 liter |
Artichokes | 700g |
Leeks | 180g |
Potatoes | 300g |
Extra virgin olive oil | 50g |
Fresh thyme | 4 sprigs |
Homemade bread | 4 slices |
Extra virgin olive oil | 30g |
Instructions
-
Prepare the Artichokes:
Begin by preparing a bowl of water with a little lemon juice to soak the artichokes as you clean them. This will prevent them from turning black. Start by removing the tough outer leaves of the artichokes, then immerse them in the water with lemon juice. Peel the stems of the artichokes, removing the stringy outer layer, and then chop the stems into cubes. Cut the hearts of the artichokes in half, removing the fuzzy inner part, and slice them into wedges. -
Prepare the Leeks and Potatoes:
Clean the leeks by removing the outer layer and slicing them into thin rings. Peel the potatoes, then cut them into wedges before dicing them into small cubes. -
Cooking the Vegetables:
In a large saucepan, heat 50g of extra virgin olive oil over medium heat. Add the sliced leeks and sauté them for a few minutes until they begin to soften. Add the chopped artichoke stems and sauté for another minute or so. Season with salt and pepper to taste. Then, add the diced potatoes and pour in most of the vegetable broth, reserving a small amount for later. Bring the mixture to a boil, then reduce the heat and let it cook for 15-20 minutes, or until the vegetables are tender. If the broth evaporates too quickly, add some of the reserved broth. -
Adding Fresh Thyme:
When the vegetables are soft and cooked through, stir in the fresh thyme (finely chopped). -
Blending the Velouté:
Once the vegetables are cooked, remove the pot from the heat and blend everything using an immersion blender or pass the mixture through a vegetable press. For a smoother consistency, you can strain the velouté through a fine sieve to remove any remaining bits of vegetable. -
Preparing the Croutons:
While the velouté is being prepared, you can make the crispy croutons. Cut the homemade bread into small cubes or strips and drizzle them with 30g of extra virgin olive oil. Arrange the bread on a baking sheet and toast them in the oven under the grill setting for 3-4 minutes, or until golden and crispy. Alternatively, you can sauté the bread cubes in a pan until they become crispy and golden. -
Serving the Velouté:
Ladle the velouté into bowls and top each serving with a handful of crispy bread croutons. Serve immediately, enjoying the creamy and comforting flavors of this velouté with the crunch of the homemade croutons.
This Artichoke and Leek Velouté with Crispy Bread Croutons is the perfect dish for a cozy meal, bringing together the rich, velvety texture of the soup and the crispiness of freshly toasted bread. It’s a wonderful way to enjoy the flavors of fresh seasonal vegetables while offering a satisfying and wholesome meal.
Enjoy the harmony of earthy artichokes, delicate leeks, and the rich depth of thyme-infused broth, all elevated by the satisfying crunch of golden croutons. A dish that is both nourishing and comforting, ideal for any occasion.