Posts Tagged With: Velouté sauce

Cream of whatever techniques

Reading and googling took me to discover that there are basically 3 ways of making a cream of whatever you fancy.

  • a velouté: a very light béchamel as base of the soup, with purée of what you want.
  • cream: the purée plus some kind of cream or milk.
  • starch: the purée thickened with starch, either potato, yam or cornstarch.

There’s a fourth way which involves mixing any of the above. Most commonly making a velouté and then adding cream. Personally that’s my favourite. You gt the thickness of the velouté and the richness of the cream.

During my research I found a promising catch-all sort of recipe for creams that seems simple enough for a homecook: How to make cream-of-anything soup. I’ll be experimenting with it later by making a cream of carrot for lunch. We’ll see how it goes.

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