Veloute Dautomne Soup Recipes

VELOUTE

Veloute image

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes French Recipes

Yield Makes 4 cups

Number Of Ingredients 3

Ingredients

2 tablespoons unsalted butter
1/3 cup sifted all-purpose flour
4 cups homemade or store-bought chicken stock

Steps:

Melt the butter in a medium saucepan over medium heat. Add flour and cook, stirring constantly, for 1 minute (the flour should not take on any color).
Pour in stock, whisking to incorporate fully, and bring to a boil. Reduce to a simmer and cook for 10 minutes, whisking fairly often, to cook out raw flour taste and thicken the liquid (it should reach the consistency of heavy cream).

FRESH TOMATO VELOUTé SOUP

Fresh Tomato Velouté Soup image

Velvety smooth and full of flavor, this Fresh Tomato Velouté Soup is a delicious bowl of comfort and the best way to use up fresh tomatoes from your garden. A simple recipe made in under 30 minutes, this classic soup uses sunripe tomatoes, onion, garlic and optional spices for a little fiery kick. You'll never want to reach for canned soup again! What is a "Velouté" Soup exactly? The word "Velouté", meaning "velvety" in French, can be used to describe either a sauce or a soup. Just like its name...

Provided by Audrey

Categories Appetizers

Time 20m

Yield 4-6 people

Number Of Ingredients 2

Ingredients

1 tbsp (20g) unsalted butter1 onion, peeled and roughly chopped3 garlic cloves, peeled and roughly chopped4 cups (800g) ripe tomatoes, diced½ tsp freshly ground black pepper4 cloves¼ tsp cayenne pepper (optional)¼ tsp hot pepper flakes (optional)2 cups (500ml) stock (vegetable or chicken)2 tbsp(40g) unsalted butter2 tbsp all-purpose flour½ tsp salt, or to taste1 tbsp honey, or to taste
Crème fraiche or heavy cream, for serving

Steps:

Step 1 - In heavy bottom pot, over medium heat, melt 1 tablespoon of butter. When the butter is foaming, add the onion and garlic. Cook for about 3 minutes, stirring occasionally, until the onion is translucent but not caramelized yet. Add the diced tomatoes, black pepper, cloves, cayenne pepper (optional), hot pepper flakes (optional) and stock (vegetable or chicken). Stir and bring to a gentle boil. Cover with a lid, turn the heat to medium-low and gently boil for 20 minutes.
Step 2 - After 20 minutes, purée the soup until smooth, using a food mill, immersion hand blender or working in batches using a regular blender. Transfer the soup to a large bowl and set aside.
Step 3 - Rinse and dry your heavy bottom pot and place it back onto the stove top, over medium heat. Melt 2 tablespoons of butter. Sprinkle with the flour and cook for 1 minute stirring constantly with a wooden spoon, until a thick paste forms (a roux) that leaves the edges of the pan clean. Switch to a whisk, and start adding the soup, one cup at a time, and whisking well between each addition to avoid any lumps.
Step 4 - Once all the soup is back into the pot and smooth, season with salt and stir in 1 tablespoon of honey. Taste and adjust seasoning if needed, with more salt and/or honey.
For serving, pour the soup into bowls and top with a dollop of crème fraiche or heavy cream.
Optional: Garnish with fresh herbs (ie. parsley or basil) or micro-greens (as pictured).

Nutrition Facts : Calories 200, Fat 20 grams

SOUPE D' AUTOMNE (AUTUMN SOUP)

Soupe D' Automne (Autumn Soup) image

A delicious soup from a community fund raiser cookbook printed in the 90's - the cookbooks that have members sharing their best recipes. A wonderfully favourable soup that is a real winner at our house.

Provided by Gerry

Categories Low Cholesterol

Time 1h

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

2 lbs ground beef
1 tablespoon oil
2 cups onions (chopped)
8 cups hot water
2 cups carrots (chopped)
2 cups celery (chopped)
2 cups potatoes (diced)
2 teaspoons salt (or to taste)
1/4 teaspoon pepper (I use more)
2 teaspoons beef, concentrate (I use beef bouillon cubes)
2 bay leaves
1/8 teaspoon basil (or to taste, on occasion I use thyme instead)
4 cups tomatoes (or 4 cups canned tomatoes)

Steps:

In large soup pot brown ground beef, add onions and celery simmer until tender, stirring frequently.
Add remaining ingredients except tomatoes.
Bring to a boil, reduce heat and simmer for 30 minutes or until vegetables are done.
Add tomatoes and simmer another 10 minutes.
Serve with freshly baked bread or rolls for a hearty meal.

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