Fresh Rocket Velouté
Soup
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Cook Time
2 h 30 min
Servings
6
Difficulty
Easy
Prep Time
30 Min
This Thermomix® recipe for Fresh Rocket Velouté is ready in 2 h 30 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This fresh rocket velouté is a light and refreshing starter, perfect for hot summer days. I often prepare it for sunny lunches or light dinners. Rocket brings a unique peppery flavor, softened by the cream and poultry stock. The preparation is simple and quick with the Thermomix®, and the result is always a success. Chopped hard-boiled eggs and chopped chives add a touch of indulgence and freshness. Feel free to adjust the seasoning to your taste. A real delight!
Ingredients (9 ingredients)
-
500 g Rocket
-
6 c. à soupe White onion(s)
-
30 cl Liquid cream
-
2 piece Egg(s)
-
90 cl Poultry stock
-
3 c. à soupe Olive oil
-
6 brin Chives
-
to taste Salt
-
to taste Pepper
Preparation (11 steps)
Rocket preparation
Wash and dry 500 g of rocket thoroughly. Take a large handful, chop coarsely with a knife and set aside for garnish.
Chop the onion
Put 6 tablespoons of white onion in the Thermomix bowl and chop for 3 Sek./Stufe 5.
Sauté the onion
Add 3 tablespoons of olive oil and sauté for 3 Min./120°C/Stufe 1.
Cooking the rocket and stock
Add the rocket (except the reserved portion) and half of 90 cl of poultry stock to the bowl. Cook for 2 Min./100°C/Stufe 1.
Blend the soup
Blend the soup for 30 Sek./Stufe 10.
Finalizing the soup
Return the soup to the Thermomix bowl, add the rest of the poultry stock, salt and pepper. Bring to a boil for 5 Min./100°C/Stufe 2.
Adding cream
Add 30 cl of liquid cream, mix for 2 Min./90°C/Stufe 2.
Incorporating the chopped rocket
Pour the soup into a salad bowl, add the reserved chopped rocket and mix gently. Place in the refrigerator for at least 2 hours.
Preparing the hard-boiled eggs
Put 2 eggs in the Thermomix bowl. Add 500 ml of water. Cook for 15 Min./Varoma/Stufe 1. Peel and chop the hard-boiled eggs.
Preparing the garnish
Finely chop 6 sprigs of chives and mix with the chopped eggs.
Plating
Divide the cold velouté into 6 large glasses, sprinkle with chives mimosa eggs, adjust the seasoning and serve immediately.
Finished cooking? Great! 🎉
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Created by
Sarah Petit
9
Rezepte
0
Kochbücher
Tags
Allergens
- Eggs
- Milk (including lactose)
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