Pumpkin and potato velouté with Thermomix
The hourskin and potato velouté with Thermomix is an ultra-creamy and gourmet soup. There is no need to peel the hourskin, its thick-looking skin is edible and softens when cooked. It brings its share of vitamins and aroma to this tasty velouté.
Ingredients :
- 500g hourskin
- 300g potatoes
- 2 shallots
- 20g butter
- 300g water
- 200 g liquid cream
- 1 cubed vegetable broth
- salt pepper
Preparation :
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1
Remove the skin from the shallots then chop them in the bowl of the Thermomix 5 sec, speed 5. Scrape the sides of the bowl with the spatula.
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2
Add the butter. Melt 3 min, 100°C, speed 1.
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3
Wash the hourskin, remove the seeds and cut it into equal-sized pieces. Peel the potatoes and cut them evenly.
Technical moves
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4
Pour a third of the cut vegetables into the bowl of the Thermomix. Brown them for 6 min, 100°C, speed 1, without the measuring cup on the lid.
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5
Pour the remaining pieces of hourskin and potatoes into the food processor bowl. Add water and vegetable broth. Close the lid with the measuring cup. Cook for 20 mins, 100°C, speed 2.
Technical moves
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6
Add the cream, salt and pepper to taste then restart 10 min, 100°C, speed 2, without the measuring cup on the lid.
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7
At the end of cooking, mix 1 min, starting on speed 5 and ending on speed 9. Serve hot.
Tips
For a vegan version of this hourskin and potato velouté with the Thermomix, replace the butter with 2 tbsp. tablespoons of olive oil and whipping cream with the same amount of coconut cream.
