Vellutata of Carrots

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

Ingredients (for 2)

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


  • Take a saucepan and melt butter at medium/low heat, without turning it brown
  • When butter is 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 5 minutes)
  • Stir in vegetable stock, whisking constantly
  • As the sauce starts to thicken, add more vegetable stock, calibrating the quantity to get to the desired thickness; reserve aside
  • Take a sauce pan and add coarsely chopped carrots, 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

You can substitute vegetable stock with milk for extra creaminess