Vellutata of Broccoli

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

Ingredients (for 2)

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



  • Take a saucepan and melt butter at medium/low heat, without making it brown
  • When butter has melted, remove from heat, stir in the flour, return to heat and continue stirring until the flour gets smooth and with a sandy but not brown color (about 4-5 minutes)
  • Stir in vegetable stock gradually, whisking constantly
  • As the sauce starts to thicken, add more vegetable stock until you get to the desired thickness; reserve aside
  • Take a sauce pan and add coarsely chopped broccoli (discarding the hard white stem), finely sliced shallots and diced potatoes, olive oil and water
  • Cook covered until all vegetables are soft (about 25 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

  • You can substitute vegetable stock with milk