Velouté is from French, literary meaning velvet. In cuisine it is used as a name for sauces or soups that are thickened with egg yolks, butter and cream. However nowadays it is used for soups that are thickened exclusively with cream or/and butter.

Cauliflower and Broccoli Velouté

by GourmetoZ

Cuisine French

Servings 6

Categories Low-Cal, Lunch

This vegetarian soup is loaded with vitamin C (one serving contains 77% of the recommended daily dose), K and B. Cauliflower also is a great source of fiber and protein, and broccoli brings in calcium, protein and fiber as well.

Ingredients

1 lbs cauliflower, cut into cubes
1 lbs broccoli, florets
1 tbs olive oil
1 tbs butter
4 cups vegetable or chicken broth
1 leek (white and light green parts)
2 cloves garlic
1/2 cup heavy cream
1 bunch chives
1/2 cup grape seed oil
salt and pepper to taste

Instructions

Heat butter and oil in a saucepan. Add leek and 1/2 teaspoon salt and cook on low heat for 10 min, until onion is tender, but not browned.
Stir in garlic and cook for 1 minute more.
Add cauliflower and broccoli, broth and cream. Bring to boil, lower heat and simmer for 15-18 minutes.
Using the handheld blender or the regular blender (work in batches then) puree until smooth.
For chive oil (optional). In a blender puree a bunch of chives and grape seed oil until smooth. Transfer to a little saucepan and simmer for 3 min. Strain using the coffee filter or cheese cloth in to small bowl.
Serve soup with chive oil.