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Creamy Soup Base

You need a vegetable and a base (Velouté sauce) to make a soup

Highlights
Prep Time 10 min
Cook Time 20 min
Total Time 30 min

Ingredients

  • Base (Velouté sauce)
    • 2 tablespoons butter (unsalted)
    • 1 small onion (diced)
    • 1/3 cup sifted all-purpose flour
    • 4 cups broth (preferably chicken)
  • 2 lbs of raw vegetable (spinach)
  • Salt and pepper to taste
  • Topping (optional)
  • Heavy cream
  • Croutons

Note: cream soups were classically made from Béchamel sauce, which is made with of milk, and thickened with a Roux. Velouté sauce is a lighter version of this base, but with greater dimension of flavor.

Note: Vegetables can be spinach, broccoli, mushrooms, cauliflower, asparagus, corn, or anything else

Process

  • Base - Velouté sauce (making a Roux)
  • Sweat onions in butter
  • Add flour and mix well. Cook the flour a little bit for butty flavor
  • Start adding broth gradually, whisking, to avoid any clumps
  • Bring it to boil and reduce it down to simmer for 10 minutes, so it gets nice and thick.
  • Vegetables
  • Saute/steam/blanch vegetables
  • Remove excess moisture so the soup isn't too runny/light
  • Final steps
  • Blend base with the vegetables
  • Season the soup with salt and pepper
  • Optional add heavy cream
  • Turn the heat up but there's no need to boil

Note: any starch needs to be boiled in order to reach it's thickening potential

Storage

TBD

Feedback

TBD

Reference