4. Mix the soup:

Once cooking is complete, remove the pan from the heat.

Mix everything together using an immersion blender (or in a blender in several batches).

You will get a smooth and creamy soup.

5. Add smoothness:

Add the liquid cream (optional but recommended for a more indulgent velouté).

Taste and adjust the seasoning with a little more salt and pepper if necessary.

6. Dressage and final touches:

Serve piping hot in bowls.

Decorate with a few fresh basil or parsley leaves, a drizzle of olive oil or a few drops of flavored oil (walnut, hazelnut).

Sprinkle with a little freshly ground pepper to enhance the taste.

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Tips and Variations:

For a lighter version, you can replace the cream with natural yogurt or milk.

You can add a hint of curry or cumin for a more exotic taste.

This soup keeps very well in the refrigerator for 2 to 3 days and can also be frozen in portions.

Serve it with golden garlic croutons or toasted bread for a complete and comforting meal.

👉Result: A smooth, creamy, fragrant and light soup, perfect for a comforting winter evening or even in summer served warm.