Chicken Veloute
Ingredients:
45 grams butter or margarine
45 grams flour
2 ½ cups of chicken stock
Bouquet garni
Method:
1. Bring the stock and bouquet garni to a boil. Remove from heat and set aside.
2. Remove the bouquet garni.
3. Prepare a blond roux using a deep and heavy pan.
4. Gradually mix the stock into the roux using a whisk, avoiding all lumps. Do this in three additions.
5. Simmer gently for ten minutes stirring frequently to prevent sticking.
Variation: Cream of Chicken Soup
Ingredients:
2 Tbsp butter
1 onion diced
1 carrot diced
2 stalks of celery diced
1 tsp salt
¼ tsp of pepper
1 cup of diced chicken
½ tsp each of dried thyme, marjoram, and dried parsley.
Directions:
1. Saute the vegetables and herbs in butter.
2. Season with salt and pepper.
3. Add to the sauce.
4. Stir in the cream.
5. Simmer for ten minutes and check the seasoning.
45 grams butter or margarine
45 grams flour
2 ½ cups of chicken stock
Bouquet garni
Method:
1. Bring the stock and bouquet garni to a boil. Remove from heat and set aside.
2. Remove the bouquet garni.
3. Prepare a blond roux using a deep and heavy pan.
4. Gradually mix the stock into the roux using a whisk, avoiding all lumps. Do this in three additions.
5. Simmer gently for ten minutes stirring frequently to prevent sticking.
Variation: Cream of Chicken Soup
Ingredients:
2 Tbsp butter
1 onion diced
1 carrot diced
2 stalks of celery diced
1 tsp salt
¼ tsp of pepper
1 cup of diced chicken
½ tsp each of dried thyme, marjoram, and dried parsley.
Directions:
1. Saute the vegetables and herbs in butter.
2. Season with salt and pepper.
3. Add to the sauce.
4. Stir in the cream.
5. Simmer for ten minutes and check the seasoning.