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Veloute Soups

Veloute Soups. Veloutes. Veloute Type Soups. The French word veloute translated into English means velvety. This describes the finished texture and appearance of the soup. Veloute Type Soups.

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Veloute Soups

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  1. Veloute Soups Veloutes

  2. Veloute Type Soups The French word veloute translated into English means velvety. This describes the finished texture and appearance of the soup

  3. Veloute Type Soups The principal thickening element is blond roux or a veloute sauce, which may be flavoured using different stock bases according to requirements.

  4. Veloute Type Soups When preparing meat, poultry or fish veloutes the predominant flavour is determined by the stock used. Alternatively when producing aqueous vegetable soups the flavour of the main vegetable predominates

  5. Veloute Type Soups In order to achieve the velvety finish required, a liaison of egg yolks and cream is added just before service.

  6. Veloute Type Soups Once this has been added the soup must not be allowed to re-boil otherwise it will take on a curdled appearance, a result of egg yolk coagulation

  7. Veloute Type Soups Veloute is made with vegetables, poultry, game, meat or fish. These soups are prepared by cooking the main ingredient in veloute

  8. Veloute Vegetables are previously sweated in butter. Meat or poultry are removed when cooked and rubbed through a sieve

  9. Veloute Fish when used is cooked separately, sieved and added to a fish veloute. These soups are enriched and lied with a liaison of egg yolks and cream and may be finished with butter

  10. Veloute Veloutes are garnished as for creams and must be of a smooth, creamy consistency

  11. Veloute de Volaille Veloute de Poisson Veloute Dieppoise Veloute aux Huitres Veloute d’ Asperge Veloute Doria Veloute de Champignons Veloute Cressonniere Extensions of Veloute Soups

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