FRESH TOMATO VELOUTé SOUP
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
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
VELOUTE
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes French Recipes
Yield Makes 4 cups
Number Of Ingredients 3
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).
VELOUTE D'AUTOMNE SOUP
Make and share this Veloute D'automne Soup recipe from Food.com.
Provided by manon
Categories Yam/Sweet Potato
Time 1h30m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- chop all the ingredients and place together in pot excepting the zest.
- add the stock, boiling.
- add salt and pepper.
- bring back to boiling point, then lower flame and simmer for an hour.
- remove from flame.
- blenderize or food process.
- add lemon zest.
Nutrition Facts : Calories 286.1, Fat 0.6, SaturatedFat 0.1, Sodium 80.3, Carbohydrate 66.3, Fiber 10.9, Sugar 14.8, Protein 6
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