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
Ingredients
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1
head of brocoli
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1
medium carrot, peeled and cut in pieces
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1
small sweet onion cut in pieces
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1/2
leek - only the white part
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2
garlic cloves
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1 tablespoon
butter
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1 cup
vegetable stock
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1 cup
milk
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1/2 cup
cream
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salt
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white pepper
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Fleur de Sel for garnish
Directions
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Wash and prepare all the vegetables cut up in small pieces.
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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.
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Add the milk and simmer over low heat another 5 minutes.
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Remove from the heat and put in a liquidiser. Add salt and fresh ground white pepper and process until competely smooth. Check the seasoning.
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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.
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Whip up the cream. When ready to serve, whisk in the whipped cream, reserving 4 teaspoons for decoration.
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Serve hot, sprinkle with a bit of Fleur de sel over each bowl and a teaspoon of whipped cream.
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