Alloy Soup – Velvet Soup, Basic Recipe / Potage Velou

also: Veloute Soup

Cooking time – 25-45 min, depending on the base material melt fat, sweat celery and leek without color (sweating creates aroma substances).

Sprinkle in rice flour (or wheat flour), sweat along (rice flour is more suitable because less gluten content. Sweating dextrinizes the maizena (corn starch) of the flours, flavor enhancement of the preparation).

Add cooled clear soup in small quantities, stir, let it bubble up, skim, continue at a leisurely pace (sweat sets without forming lumps, AAaabschaeumen promotes appearance and flavor, moderate heat prevents settling).

Add the intended base material and simmer (the soup acquires its typical pleasant taste).

Stir a part of the soup into the alloy (egg yolk and whipped cream), stir this mixture into the remaining soup (in this way the alloy is better distributed in the total amount, the soup temperature is reduced, the alloy mixes without setting at the same time).

Bring the whole thing close to the boiling point – do not do it! (Egg yolk sets, the soup gets velvety softness – soup has little starch binding – it coagulates easily). Add separately steamed or reduced base material to the alloyed soup (serves to determine the taste of the soup).

Add butter in flakes (refinement of taste).

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