Veloute and cream soup (vegetable or chicken)

Ingredients :

• Butter – 50 g.
• Refined flour – 50 g.
• Chicken stock – 1 lit.
• Mirepoix – 100 g.
• Bouquet garni – As required
• Salt and pepper – To taste
• Cream – 125 ml.
• Boneless chicken for cream of chicken soup – 100 g.

Methods

·         Melt the butter in a thick-bottomed pan.

·         Add mirepoix, stir with spatula and cook till light brown over a gentle heat to a sandy texture.

·         Remove from heat, cool, slightly.

·         Gradually mix in the hot stock and bouquet garni.

·         Simmer  ½-1 hour, skim when necessary.

·         Pass through a fine strainer and return to a clean saucepot.

·         Re-boil, correct the seasoning and consistency, add boil and diced chicken for chicken soup.

·         Add the milk or cream for cream soup.

Garnish: chopped parley

Accompaniments: bread/rolls

Utensils: sauce pan, spatula, strainer, soup ladle, cutting board and knife.