Zucchini Vellutata

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

Ingredients (for 2)

  • 3 zucchini
  • 1 potato
  • 1/2 shallot
  • 2 tbsp wheat flour
  • 1/2 cup vegetable stock
  • 1 tbsp butter
  • 3 tbsp olive oil
  • 1 tsp nutmeg
  • 1 tbsp grated Pecorino cheese
  • 2 cups water
  • 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 the flour, return to heat and continue stirring until the flour gets smooth and with a sandy but not brown color (about 5-7 minutes)
  • Stir in vegetable stock, whisking constantly, to get to the desired thickness and reserve aside
  • Take a sauce pan and add the diced zucchini, 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 Pecorino cheese and serve warm!

Best Served With

Croutons or toasted bread