Valerian veloute

Valerian veloute
Valerian veloute 5 1 Stefano Moraschini


04862 VALERIAN SOUP INGREDIENTS 4 young onions, 3 PERSONS 400 g of Valerian, a pack of 200 g cream, 2 tablespoons oil, a sprig of parsley, 2 medium potatoes, salt and pepper.

In a saucepan, sauté the spring onions cut into thin slices with oil and sprig of parsley; Add the potatoes cut into small cubes and cook for about 15 minutes, stirring constantly.

Wash to valerian and axsciugatela well, then add the potatoes and continue cooking for a few minutes.

When cooked the vegetables in the Blender; pour back into the saucepan, add the cream, salt and pepper and place on the stove for about 10 minutes.

Serve the hot soup, if you want with a drizzle of extra virgin olive oil.

Valerian veloute


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