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
Rate this recipe
14ratings
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
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.
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.
thanks for bringing this to my attention. Sometimes tags and categories are tricky. Anyway, chicken stock can easily be sub by water or vegetable stock.
the chicken that made the chicken-broth was a vegetarian, right?
thanks for bringing this to my attention. Sometimes tags and categories are tricky. Anyway, chicken stock can easily be sub by water or vegetable stock.