From my garden in Provence to the table: Velouté with spring onions

Rich in fiber and healthy fats.

Apr 24, 2025

Bonjour and welcome to recipe no. 5.

In Provence, spring onions have this charming habit of inviting themselves everywhere in our gardens. They grow wherever they please, so much so that I have never needed to reserve a particular corner for them. And yet, here I found myself harvesting more than one hundred and fifty!

An entire day spent carefully unearthing them, freeing them from their earthen coating, bathing them in clear water, then storing them precious in sachets.

With such abundance in hand, something had to be done with it. So I created, among other treasures, this spring onion velouté.

Spring Onion Velouté with Hazelnuts and Almonds

Velouté de cébettes aux noisettes et amandes

Ingredients

For 4 generous bowls:

500 g spring onions
1 large starchy potato
500 ml water
1/2 chicken stock cube
20 g hazelnuts and 20 g almonds
200 ml heavy cream
Freshly ground pepper

Instructions

Wash, dry, and roughly chop 500 g of spring onions.
Peel1 1 large starchy potato, cut it into small cubes, and place them in a saucepan with 500 ml of water and 1/2 a chicken stock cube. Cook over medium heat for 20 minutes.
After 20 minutes, add the chopped spring onions to the saucepan. Let it simmer for another 5 minutes.
Meanwhile, crush2 20 g of hazelnuts mixed with 20 g of almonds using a mortar and pestle, or place them in a small freezer bag and crush them with a rolling pin or a kitchen hammer.
Blend the contents of the saucepan (water + vegetables) until smooth, then add 20 cl of heavy cream, the hazelnuts and almonds (save a bit for garnish), and season generously with pepper. Blend again if needed until you get a nice velvety texture.
Pour into bowls and sprinkle with the crushed hazelnuts and almonds.

Thank’s for reading, let me know what you thought in the comments!