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Company Logo Latteria Soresina

Green velouté with crispy croutons

Course

First

Time

30 min

Portions

4 servings

Difficulty

Easy

INGREDIENTS

FOR THE VELOUTÉ
600 g fresh or frozen peas
350 g potatoes
200 g fresh spinach
1 onion
10 parsley leaves
1 litre vegetable stock
Extra-virgin olive oil
Salt and pepper

FOR THE CROUTONS
4 slices multigrain rye bread
Sesame seeds
Extra-virgin olive oil
Salt

FOR THE TOPPING
6 tablespoons Grana Padano Cheese Pearls

granelli di bontà
Green velouté with crispy croutons

PREPARATION

  1. Peel and dice the potatoes plus peel and slice the onions.
  2. Put the peas, spinach, onion, potatoes and parsley leaves in a large saucepan. Add the stock. Cover with a lid and cook over medium heat for about 25 minutes.
  3. Stir occasionally to check the liquid level.
  4. Meanwhile, cut the bread into cubes then fry in a pan with a little oil, salt and sesame seeds until crispy.
  5. In a vegetable mill or food processor, cream the minestrone whilst still hot. Stir in 3 tablespoons of Grana Padano Cheese Pearls.
  6. Portion the soup and serve topped with crispy croutons, a drizzle of oil and a sprinkling of the Grana Padano Cheese Pearls.
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