Veloute soup base

Yield: 1 servings

Measure Ingredient
4 tablespoons Butter
¾ cup Minced onion and/or white of leek (recipe says
3/4 cup to 1-1/2 cups of thi s mixture)
¼ cup Flour
8 cups Chicken or fish stock and/or milk or vegetable
Cooking liquid (recipe calls for 7 to 8 cups)
Salt
White pepper; freshly groun d

In a saucepan over moderately low heat, melt butter and stir in the onions. Cover and cook slowly until the onions are transparent.

Blend in the flour. Stir slowly for 3 minutes, to cook the flour without letting it color. Remove from heat and, when bubbling stops, pour in 1 cup of hot liquid all a once, whisking vigorously to blend smoothly. Whisk in 6 more cups. Bring to a simmer, stirring, and simmer for 10 minutes, stirring frequently.

The soup base should coat a spoon lightly; add dollops of more liquid if too thick. Correct seasoning, and continue as your recipes directs.

Makes about 2 quarts.

Suggestion: Use with Upperline's Ancho Crab Soup or Flagon's Cream of Mushroom and Brie Soup.

Recipe from Julia Child's "The Way to Cook", New Orleans Times-Picayune, November 7, 1991.

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