Be careful, a soup is not a soup. In reality, if not much has changed, it is in fact the texture and the delicacy of the velouté provided by the cream that makes it… a velvety.
During his live show on M6, Tous en cuisine, for the end of year celebrations, Cyril Lignac shared his favorite recipe for puff pastry soup with mushrooms, its chestnut velouté, or even the most original, with watercress . And while he has returned the antenna (until next time), the chef continues to share his tips on RTL every morning. This January 12, it’s a velouté recipe made from pumpkin, its sweet tooth, carrots, potatoes, leeks, spinach and mushrooms. But whatever your choice, since when you make a vegetable velouté, ” The main thing is to put the vegetables you want and mix them to have a soup that we love. “Nice words from Cyril Lignac who then explains the recipe:
Start with caramelize your vegetables in a pan with butter and a little grapeseed oil.
Put water in a saucepan with a bay leaf, thyme, the vegetables and cook 20 or 30 minutes depending on the size of the cut vegetables
Then mix with a little clotted cream.
To accompany, you can make small croutons with a little semi-salted butter and grated Gruyere that you grill in the oven.
This is an excellent technique for making those who reject spinach eat spinach!