Be careful, velouté is not a soup. In reality, if not much change, it is actually the texture and delicacy of the cream that makes it… velouté.
Cyril Lignac shared his favorite recipe of puff pastry soup with mushrooms, his chestnut veloute or even the most original watercress on M6’s live program Tous en cuisine for the year-end celebrations. And while he’s back on the air (until next time), the chef shares his tips every morning on RTL. This January 12th, this is a creamy soup recipe made with pumpkin, its sweet sin, carrots, potatoes, leeks, spinach and mushrooms. But what is the importance of choice, because when you make vegetable velouté, The main thing is that you put the vegetables you want and mix them to get a soup you like.” Beautiful words from Cyril Lignac, who then explains the recipe:
Step 1
to begin caramelize your vegetables in a pan with butter and a little grapeseed oil.
Step 2
Put water in a saucepan with bay leaf, thyme, vegetables and cook 20 or 30 minutes depending on the size of the cut vegetables
Step 3
Then mix with a little clotted cream.
You can join small croutons with a little unsalted butter and grated Gruyère, which you roast in the oven.
This is a great technique to get those who reject them to eat spinach!