Potato Velouté

Ingredients for 4 people:

  • 450g meat stock
  • 300g diced potatoes
  • 150g chopped onion
  • 80g Parmigiano-Reggiano (24 months), grated
  • 2 tablespoons extra virgin olive oil
  • 1 sprig of thyme
  • salt and pepper

Preparation of Parmigiano Reggiano stock:

  • 500ml water
  • 200g Parmigiano-Reggiano (30 months), grated


Pour the oil into a casserole, when hot, add the potatoes and the onions, leave to sizzle for around 1 minute then cover and allow to cook over low heat for around 10 minutes, stirring from time to time to stop them sticking. Add the stock and leave to cook for a further 15 minutes. At the last minute add the Parmigiano Reggiano, salt, and pepper. Mix well and remove from the heat. Blend the velouté using a hand blender until smooth and well mixed. Serve piping hot with a sprinkling of Parmigiano Reggiano and a sprig of thyme on top.

Preparation of Parmigiano Reggiano stock:
Pour the cold water into a large pan along with the Parmigiano Reggiano. Heat to around 90° (it mustn’t boil). When the Parmigiano Reggiano on the bottom begins to form strands, remove the pan from the heat and allow the stock to cool to room temperature. Cover with cling film and leave overnight in the fridge.
The next day, collect the solids that have formed on the surface in a bowl. Filter the remainder using a fine sieve to collect the Parmigiano Reggiano liquid.
To recover the solid part it is possible to put it in the microwave at 800W for a few seconds to obtain some cheese crisps.

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