Recipe: Veloute Soup Base

Title: Veloute Soup Base
Categories: Soups
Servings: 1

4 tb Butter
3/4 c Minced onion and/or white of
-leek (recipe says
3/4 cup to 1-1/2 cups of thi
-s mixture)
1/4 c Flour
8 c 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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