Alpen Hotel Rabbi’s Velouté
After the abundant dinner on Ferragosto, we need some light food here! Today, for our guests, we have prepared a vegetable velouté accompanied by thyme-scented focaccia croutons with apple. We sauté leeks and onions with extra virgin olive oil, add the vegetables and potatoes, and let it cook for a couple of hours. We blend everything together and adjust with salt and pepper. We serve it in a bowl with a drizzle of oil and the focaccia croutons.
For the focaccia, we prepare a simple dough with flour, brewer’s yeast, water, and a dash of oil.
Separately, we sauté half an onion, a piece of leek, a Renetta apple, and the leaves from 6-8 sprigs of thyme in oil. We add this mixture to the dough and let it rise in a greased bowl with a little oil. After about a couple of hours, we spread the dough in the baking tray and let it rise again. Finally, we bake it at 210°C. Once it’s out of the oven, we make a diced topping to accompany our veloutés!
Enjoy your meal!
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