Cyril Lignac’s tips for a creamy and gourmet vegetable velouté

Élodie, who lives in Auxerre, would need Cyril Lignac’s advice on cooking vegetable velouté.

You will need carrots, leeks, potatoes, mushrooms and spinach. “Then I have a passion for pumpkin or chestnut. In Veluté, the main thing is that you put the vegetables you want and mix them to get a soup that we like,” begins Cyril Lignac. The chef suggests putting spinach in the soup for the kids to eat. You can also add soft boiled egg your soup for one a real full meal.

to begin caramelize your vegetables in a pan with butter and a little grapeseed oil. Then we put water in a saucepan with bay leaf, thyme, vegetables and let it cook 20 or 30 minutes, “It depends on how we cut the vegetables,” explains the chef.

Then mix with a little clotted cream. Besides, you can small croutons with a little semi-salted butter and grated Gruyère, which you roast in the oven. “You can eat soup without being punished,” concludes Cyril Lignac.
Do you have any questions about Cyril Lignac? Idea for a recipe? React in the comments of this article, the chef will answer you in his column every morning at 8:55.

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