Veloute Soup Base Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 tbsp: Butter,
3/4 cup: Minced onion and/or white of leek, (recipe says
3/4 cup: to 1-1/2 cups of thi s mixture),
1/4 cup: Flour,
8 cup: Chicken or fish stock and/or milk or vegetable,
Cooking liquid, recipe calls for 7 to 8 cups
Salt,
White pepper, freshly groun d
Directions:
In a saucepan over moderately low heat, melt butter and stir in
the onions. Cover and cook slowly until the onions are transparent.
Blend in the flour. Stir slowly for 3 minutes, to cook the flour
without letting it color. Remove from heat and, when bubbling stops,
pour in 1 cup of hot liquid all a once, whisking vigorously to blend
smoothly. Whisk in 6 more cups. Bring to a simmer, stirring, and
simmer for 10 minutes, stirring frequently.
The soup base should coat a spoon lightly; add dollops of more
liquid if too thick. Correct seasoning, and continue as your recipes
directs.
Makes about 2 quarts.
Suggestion: Use with Upperlines Ancho Crab Soup or Flagons Cream of
Mushroom and Brie Soup.
Recipe from Julia Childs "The Way to Cook", New Orleans
Times-Picayune, November 7, 1991.
Source from luhu.jp
the onions. Cover and cook slowly until the onions are transparent.
Blend in the flour. Stir slowly for 3 minutes, to cook the flour
without letting it color. Remove from heat and, when bubbling stops,
pour in 1 cup of hot liquid all a once, whisking vigorously to blend
smoothly. Whisk in 6 more cups. Bring to a simmer, stirring, and
simmer for 10 minutes, stirring frequently.
The soup base should coat a spoon lightly; add dollops of more
liquid if too thick. Correct seasoning, and continue as your recipes
directs.
Makes about 2 quarts.
Suggestion: Use with Upperlines Ancho Crab Soup or Flagons Cream of
Mushroom and Brie Soup.
Recipe from Julia Childs "The Way to Cook", New Orleans
Times-Picayune, November 7, 1991.
Source from luhu.jp
Tags
Soups