soup kitchen recipe:

velouté (basic)

ingredients

onions, leeks, celery	100		gm
butter	40		gm
flour	40		gm
strong white chicken stock	1		lt
bouquet garni	1		pc
cooked diced chicken	35		gm
cream	70		ml
egg yolks	1		pc
seasoning			sq

production

1. Sweat mirepoix in butter until cooked
2. Mix in flour and cook out for 2 - 3 minutes without browning
3. Add stock and stir to the boil
4. Add bouquet garni and simmer for 1 hour
5. Remove bouquet garni and strain (do not pass)
6. Return to a clean pan, re-boil, correct seasoning and consistency
7. Serve with an appropriate garnish and a liaison

chef notes:

A veloute, (which means velvet) be it a soup or a sauce is normally finished with a liaison; equal quantities if cream and egg yolk combined. This will give it a nice smooth finish, richness in flavour. It must be added just prior to serving or the egg yolk cn coagulate and look like scrambled egg.

Classical variations and garnishes are as follows:

agnes sorrel
Chicken velouté with mushrooms added to the mirepoix and garnish soup with julienne of mushrooms, chicken breast and tongue

chartreuse
Chicken velouté garnished with tomato brunoise, ravioli stuffed with a spinach, paté, chopped mushrooms and chervil farce

bagration
Veal velouté garnished with macaroni and grated cheddar

borely
Fish velouté garnished with mussel quenelles

email chef@tallyrand.info