Chefs Gayle Pirie and John Clark of Foreign Cinema give the French velouté its due: this winter vegetable velouté delivers the silky, luxurious texture associated with a classic velouté sauce or soup. For the best flavor, use the freshest organic vegetables available within a few days of purchase. If you cook with water instead of broth, taste and add extra salt as needed. To make the soup vegan, replace butter with oil, use vegetable broth or water, and omit the caviar garnish.
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Winter Vegetable Velouté Gluten-Free Recipe
Servings 8
Author Gayle Pirie and John Clark
Ingredients
-
2
tablespoons
unsalted butter -
1
tablespoon
olive oil -
2
cups
chopped yellow onion
(about 1 medium onion) -
3/4
cup
chopped fennel bulb -
1
parsnip,
peeled and cut into 1/4-inch slices -
4
cups
cauliflower florets -
8
medium turnips,
peeled and sliced - Kosher salt
-
6
cups
gluten-free chicken broth,
vegetable broth, or water -
1
tablespoon
sugar -
1
sheet edible gold leaf
(optional) -
1
ounce
good-quality caviar
(optional)
Instructions
-
In a heavy 4-quart pot over medium-low heat, warm the butter and olive oil. Add the chopped onion, fennel and sliced parsnip. Cook, stirring often, until the vegetables soften but do not brown, about 7 minutes. Add the cauliflower, turnips, 3 1/2 teaspoons kosher salt, the broth (or water), and the sugar. Bring to a boil over high heat, then reduce the heat, cover, and simmer until all vegetables are tender, about 25 minutes. Turn off the heat and let the soup rest, covered, for a few minutes.
-
Working in batches, transfer the soup to a blender, cover tightly, and puree until completely smooth and silky, about 2 minutes per batch. Return the pureed soup to a clean pot and adjust seasoning with additional salt to taste. If the velouté is too thick, thin with a few tablespoons of water or broth. Reheat gently before serving. Ladle into warm bowls and garnish, if desired, with small pieces of edible gold leaf and a modest dollop of caviar.
Photography Aubrie Pick