Vellutata, velouté, cream soup or potage?
What is actually the difference between all these words mentioned above? One should have cream, the other not, and one of them is used as white sauce as well.
Vellutata: In Italian cuisine, this is a soup for instance pumpkin and potatoes that have been cooked in water and pureed. Before serving you sprinkle olive oil on top and can be served with bread. Traditionally, you do not add cream in it.
Velouté: In French cuisine, this is a white sauce, made out of roux and vegetable or meat broth, but it is also a thick soup and depending on the recipe, cream or egg yolk is added at the end of the preparation.
Cream soup: In the Anglo-saxon cuisine overall, it is a thick soup, that has been pureed and cream is added, before serving.
Potage: In French cuisine, this is a thick soup as well, similar concept to "Cream soup".
The photo above is Vellutata di zucca. I caramelized chopped onions in olive oil, then added pumpkin and potatoes in cubes and boiled them for about 15 to 20 minutes. I pureed and served with extra virgin olive oil and some parsley. I often prepare vellutata during winter and my family loves it. It is healthy and nutritious as well.
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Food with Susi