A veloute would be deemed from my northern roots as a “posh soup”. It’s made with a roux base (flour,butter) , enhanced with a rich stock and you can easily make this veloute without the roux and just blend ( see method – how to).
The reason I make this way is to create the extra flavours,depth and smoothness coming from the flour and butter and rich chicken stock base method plus I had extra time ( remember the clocks have gone back, and I was desiring comfort food).
This is my favourite time of year Autumn and Winter, wrapped up , cosy, head to foot covered – I’m not one for declarations of love to the sun, this dish reminds me of kicking leaves, warm Autumn sun complemented by the autumn crisp air, an oxymoron
Any soup is a reminiscent encounter for me, very much childhood memories, cans of piping hot Heinz tomato soup or the bit from their Oxtail Soup. Non resemble the “real” flavours that I get from homemade soup but a food memory is always a welcome one.
Velouté sauce -The term velouté is from the French adjectival form of velour, meaning velvet. In preparing a velouté sauce, a light stock (one in which the bones used have not been previously roasted), such as chicken or fish stock, is thickened with a white roux.
A side note – I really don’t measure anything for this recipe its a “chuck” it in with what you have, which I adore as each time you can add a little more or less and you get a different experience each time
Ingredient’s (serves 4 adequately with leftovers)
- 25g butter (I use French salted or local butter)
- 1 dessertspoon of flour
- 1l of chicken stock ( if you want to make vegetarian use a vegan/vegetarian stock)
- Butternut Squash x 1 ( I used a medium sized one) roughly chopped and the skin left on , remove the seeds and keep aside
- Garlic x 2 Cloves roughly chopped
- Sage leaves roughly ripped or chopped
- 2 x stems of rosemary “petals” or spears ( I don’t add the stalk)
- 1 x shallot roughly chopped
- 1 x Parmesan rind (approx. 2-3 cm) – this is optional although really does add flavour
- Salt and Pepper
- Creme fraiche or natural yoghurt garnish
- Butter X 2 tsps
- Good quality oil X 2tsps
- Stale bread ( day old best) with crusts for texture I used an artisan seeded brown loaf about 2 thick slices cut into cubes
- Rosemary, sage roughly chopped
- 1 X garlic clove crushed
- The reserved squash seeds
- Grated Parmesan approx 4 dsps
How to ( method)
- Put the chopped shallot, squash, herbs; sage and rosemary ,garlic butter and oil into a pan season well with salt and pepper – cook until soft, add Parmesan rind after about 5 minutes (about 8-11 minutes)
- (Omit this step if you are not making the veloute ) Put the butter to melt in a pan, once melted add the flour and cook over a low heat for 2-4 minutes, whisk in half (500ml) of the stock
- Put the cooked squash, herbs, shallot and garlic into roux stock mix and add remaining 500 ml of stock( or if not making veloute add all 1l stock)
- Allow to simmer until vegetables breaking soft ( remove Parmesan rind)
- Make croutons put all ingredients into pan on medium heat cooks till golden brown
- Using blender until smooth for even smoother you can then sieve but it easily blends smooth.
- To serve Finish with creme fraiche/ yoghurt and crouton mix
Personalise – make it your own
Optional extras for personalising – you could add some curry powder, or for a kick add some fresh chiliesl and add the chilli seeds to your crouton mix!
Healthier croutons – you can omit the oils and put all ingredients on a baking tray turning every 5 minutes till golden brown in an oven 180 degrees