Asparagus Vellutata

A vellutata is a fine thick soup made of mixed vegetables. In this case with asparagus, potatoes and shallots…

Ingredients (for 2)

  • 2 cups asparagus
  • 1 large potato
  • 1/2 shallot
  • 2 tbsp wheat flour
  • 2 tbsp olive oil
  • 1/2 cup vegetable stock
  • 3 cups water
  • 3 tbsp butter
  • 1 tbsp grated Parmesan cheese
  • 1/2 tsp nutmeg
  • salt & black pepper


  • Take a saucepan and melt butter at medium/low heat, without making it brown
  • When butter is melted, remove from heat, stir in half of the flour, return to heat and continue stirring until the flour gets smooth and with a sandy but not brown color (about 5 minutes)
  • Stir in vegetable stock, whisking constantly, and add the remaining flour
  • As the sauce starts to thicken, add more vegetable stock, calibrating the quantity to get to the desired thickness (should be a creamy white sauce), and reserve aside
  • Wash asparagus and remove the hard white stem
  • Take a deep pan and add coarsely chopped asparagus, finely sliced shallots, diced potatoes, olive oil and water
  • Cook covered until all vegetables are soft (about 30 minutes), then mix with an electric blender
  • Combine the vegetable mixture with the white sauce, season with salt, black pepper, nutmeg and grated Parmesan cheese and serve warm!

Best Served With

Croutons or toasted bread

Tips from the Chef

  • For a creamier vellutata you can substitute vegetable stock with milk