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
head of brocoli
medium carrot, peeled and cut in pieces
small sweet onion cut in pieces
leek - only the white part
Fleur de Sel for garnish
In This Recipe
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.