Veloute De Panais Marmiton

Veloute De Panais Marmiton

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Introduction

Winter is here, and it’s time to warm up with a comforting bowl of soup. But why settle for boring old chicken noodle when you can indulge in something more decadent? Enter veloute de panais marmiton, a creamy and flavorful soup made with parsnips and heavy cream. This French-inspired recipe is easy to make and perfect for a cozy night in. Let’s dive in!

Ingredients

  • 1 pound parsnips, peeled and chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 tablespoons butter
  • Salt and pepper to taste

Instructions

  1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and garlic and sauté until onion is translucent, about 5 minutes.
  2. Add parsnips and broth to the pot. Bring to a boil, then reduce heat and simmer until parsnips are tender, about 20 minutes.
  3. Remove from heat and let cool slightly. Use an immersion blender or transfer mixture to a blender and blend until smooth.
  4. Return soup to pot and stir in heavy cream. Heat over low heat until warmed through, about 5 minutes.
  5. Season with salt and pepper to taste.
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Nutritional Information

Serving Size: 1 cup
Calories: 230
Total Fat: 16g
Saturated Fat: 10g
Cholesterol: 60mg
Sodium: 400mg
Total Carbohydrates: 18g
Dietary Fiber: 4g
Sugars: 5g
Protein: 4g

Cooking Time

Total Time: 45 minutes
Prep Time: 15 minutes
Cook Time: 30 minutes

Equipment

  • Large pot or Dutch oven
  • Immersion blender or blender

Serving Suggestions

Serve veloute de panais marmiton with a crusty baguette and a simple green salad for a complete meal. Or, pair with a cheese plate and a glass of wine for a cozy night in.

Variations

  • For a vegan version, use vegetable broth and coconut cream instead of chicken broth and heavy cream.
  • Add a pinch of nutmeg or cinnamon for a warming spice.
  • Top with croutons, chopped herbs, or a drizzle of olive oil for extra flavor.

Substitutions

  • Swap parsnips for carrots or turnips if desired.
  • Use half-and-half or milk instead of heavy cream for a lighter version.
  • Replace butter with olive oil or coconut oil for a dairy-free option.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally.

Tips

  • Be sure to blend the soup until it’s completely smooth for a velvety texture.
  • Adjust the amount of broth or cream to your desired consistency.
  • For a richer flavor, sauté the parsnips in butter before adding the broth.

Notes

This recipe serves 4-6 people, depending on portion size.

Frequently Asked Questions

What’s the difference between veloute and bisque?

Veloute is a French soup made with a roux (a mixture of flour and fat) and a light-colored stock, such as chicken or fish. Bisque, on the other hand, is a creamy soup made with shellfish, such as lobster or shrimp.

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Can I freeze this soup?

While you can freeze veloute de panais marmiton, the texture may change slightly upon thawing. For best results, store in an airtight container in the freezer for up to 3 months.

What should I serve with this soup?

As mentioned above, this soup pairs well with crusty bread and a simple salad. You could also serve it with roasted vegetables or a charcuterie board for a more elaborate spread.

Final Thoughts

Veloute de panais marmiton is the perfect soup for a cozy winter night. With its creamy texture and subtle parsnip flavor, it’s sure to warm you up from the inside out. Plus, it’s easy to make and customizable to your preferences. Give it a try and let us know what you think!