✨The Gilded Table ✨Spring Edition

Velouté de Jardin | Velvety Garden Soup

Welcome to The Gilded Table: Seasonal Editions — the most romantic corner In Bianca’s Kitchen yet. Because every season has a flavor—and a story. From spring quiches to wintry tarts, each dish is a chapter in the year’s delicious tale. So pour a cup of something lovely, and stay a while.
— From Bianca’s Spring Kitchen, with love 🌸

A whisper of thyme, a touch of cream, and the sweetness of spring vegetables—this soup is as gentle as morning mist in a blooming potager. The perfect first course for a garden fête.

☕ Velouté de Jardin pairs beautifully with a warm baguette, a linen napkin, and someone who lingers at the table.

🌸 Garnish with: Drizzle of cream or crème fraîche and Finely snipped chives or Thyme.

🌸 Serves 4–6 🌸

“Whispers of thyme, curls of cream, and a hint of sunshine stirred gently in a porcelain pot…”
— From Bianca’s Spring Kitchen, with love 🌸

🌿 Velouté de Jardin
Velvety Garden Soup

Ingredients

Serves 4–6

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small leek, white and light green parts only, sliced thin
1 small onion, diced
2 cloves garlic, minced
2 small carrots, peeled and chopped
1 small parsnip or potato, peeled and diced
1 cup chopped celery
1 ½ cups fresh or frozen peas
4 cups vegetable broth
½ cup heavy cream (plus more to swirl, optional)
1 teaspoon fresh thyme leaves (or ½ tsp dried)
1 teaspoon chopped fresh dill or tarragon (optional)
Salt & white pepper to taste
A squeeze of lemon juice, for brightness
Edible flowers or microgreens, to garnish (optional)

🍲 Instructions

Melt & Sauté
In a heavy-bottomed pot, melt butter and olive oil over medium heat. Add leek and onion. Sauté until soft and translucent, about 5 minutes.
Add Aromatics & Vegetables
Stir in garlic, carrots, parsnip (or potato), and celery. Cook gently for another 5–7 minutes, allowing flavors to mingle.
Simmer with Broth
Add vegetable broth, peas, thyme, and a pinch of salt and pepper. Bring to a gentle boil, then reduce heat and simmer uncovered for 20 minutes, or until vegetables are tender.
Blend & Cream (optional)
Remove from heat. Using an immersion blender (or working in batches with a regular blender), blend until velvety smooth. Stir in cream and a squeeze of lemon juice. Taste and adjust seasoning.
Serve with Elegance
Ladle into warmed bowls. Swirl a spoonful of cream on top, and sprinkle with fresh herbs, edible flowers, or microgreens for a garden finish.

💌 Serving Suggestion

Serve with buttery crostini, or pair it alongside The Blushing Bloom Salad and a flute of Champagne with Crushed Raspberries & Rosewater Rim. Perfect for garden brunches, literary luncheons, or first courses on The Gilded Table.