I heard you like to learn new cooking techniques, so here’s a new one for you: veloute. It’s basically a fancy way to say “stock that’s been thickened with roux” (a combination of butter and flour). And what does that do? It makes a thick, creamy soup base that doesn’t rely on actual cream. (Though sometimes I do like to finish with a just touch of cream for added richness.)
Watch how easy it is to make veloute. Once you get the technique down, you can apply it in endless ways. I’ll show you how to make cream of broccoli today, but why not try cream of leek or cream of carrot? Or, feeling classic? Make a cream of mushroom soup. Or cream of spinach! What’s your favorite?
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Recipe Ingredients:
1/4 cup (1/2 stick) unsalted butter
1 medium yellow onion, diced small
1/4 cup all-purpose flour (spooned and leveled)
4 cups low-sodium chicken broth
1 pound broccoli, cut into florets, stems peeled and chopped
1/4 cup heavy cream (optional)
Coarse salt and ground pepper
Get the Full Recipes:
http://www.marthastewart.com/897878/cream-broccoli-soup
http://www.marthastewart.com/897879/cream-leek-soup
http://www.marthastewart.com/897881/cream-carrot-soup
http://www.marthastewart.com/897890/cream-mushroom-soup
http://www.marthastewart.com/897891/cream-spinach-soup
Nutritional Info:
Per serv: 268 cal; 18 g fat; 10 g protein; 20 g carb; 5 g fiber
More Soup Recipes: http://full.sc/PSeFrN
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Cream of Broccoli Soup | Everyday Food with Sarah Carey
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