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Author Notes: Velouté is always a very creamy and smooth soup. For this recipe I used broccoli mixed with carrot and leek that I cooked in a vegetable stock. To make it very smooth I added milk and cream and used a liquidiser. Sprinkle some Fleur de Sel on the soup, it really enhances all the flavor. —Babette's Feast
- 1 head of brocoli
- 1 medium carrot, peeled and cut in pieces
- 1 small sweet onion cut in pieces
- 1/2 leek - only the white part
- 2 garlic cloves
- 1 tablespoon butter
- 1 cup vegetable stock
- 1 cup milk
- 1/2 cup cream
- white pepper
- Fleur de Sel for garnish
- Wash and prepare all the vegetables cut up in small pieces.
- In a pot melt the butter. Sweat the onion, add the broccoli, carrot, garlic and leek, mix, allow to sweat for 5 minutes. Add the vegetable stock, cover and let simmer for 15 minutes.
- Add the milk and simmer over low heat another 5 minutes.
- Remove from the heat and put in a liquidiser. Add salt and fresh ground white pepper and process until competely smooth. Check the seasoning.
- Pour the soup through a medium strainer and press with the back of a laddle so any fibers from the leek or onion remain in strainer so the soup is very smooth. Check the seasoning and re-heat over low heat.
- Whip up the cream. When ready to serve, whisk in the whipped cream, reserving 4 teaspoons for decoration.
- Serve hot, sprinkle with a bit of Fleur de sel over each bowl and a teaspoon of whipped cream.
- This recipe was entered in the contest for Your Best Broccoli/Broccoli Rabe Dish
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