Vellutata Triestina Recipe

Vellutata Triestina Preparation

1. 1

   Preparing the Ingredients

   Begin by washing and peeling the potato. Cut it into small cubes for even cooking.

2. 2

   Preparing the Asparagus

   Trim the ends of the white asparagus and cut them into 2-inch pieces. You can also peel the stalks for a more tender texture.

3. 3

   Leek Preparation

   Slice the leek thinly, making sure to wash it well to remove any dirt or grit.

4. 4

   Sautéing the Vegetables

   In a large pot, heat the olive oil over medium heat. Add the sliced leek and sauté for about 3-4 minutes until soft but not browned.

5. 5

   Cooking the Potato and Asparagus

   Add the cubed potato and the white asparagus to the pot. Stir to combine, then pour in the dry vermouth. Allow it to simmer for 2-3 minutes to let the alcohol evaporate.

6. 6

   Adding Broth and Cooking

   Pour the vegetable broth into the pot, bring it to a boil, then reduce the heat to low. Cover and let it simmer for about 15-20 minutes or until the potatoes and asparagus are tender.

7. 7

   Blending the Soup

   Once the vegetables are tender, use an immersion blender to puree the mixture until smooth. Alternatively, you can transfer it to a blender in batches.

8. 8

   Seasoning the Soup

   Taste the soup and season with salt and white pepper to your preference. If the soup is too thick, you can add more vegetable broth to reach your desired consistency.

9. 9

   Serving

   Ladle the creamy soup into bowls and top each serving with a generous spoonful of ossetra caviar. Serve immediately.