I decided to go through bechamel and veloute together because they are basically the same, the only difference is the liquid you use.
These two ways of making soups are best for non-starchy vegetables and meats. They are very creamy and a lot less heavy than using a roux.
The only problem is that there is no way out of having to first prepare the sauce and then add it to the soup base, so you do end up with more things to wash.
Tools:
- chopping board
- chopping knife
- a pan (for the sauce)
- pot with lid (for the soup)
- spoon or something to stir the vegetables and the soup with
- blender (any kind, though handheld is probably a safer bet)
Ingredients:
- flour: usually wheat flour.
- for bechamel: milk (or some alternative, soy and almond give a very nice nutty flavour)
- for veloute: stock (usually chicken)
- fat for the sauce (butter is the most common)
- main flavouring ingredient
- aromatic vegetables
- fat for sauteing
- water or stock (for the soup base)
- condiments, seasonings and herbs of choice
Method:
- lightly warm the milk or stock for the sauce and reserve.
- on a very low fire mix equal amounts of the butter and the flour, until it loses its raw taste and smell. Be careful not to brown it, it should remain a light colour.
- add the milk or stock slowly to the roux making sure there are no lumps. The quantity of liquid will depend on how thick you want the sauce to be, for a soup you would use between one and two tablespoons of butter and flour per cup of liquid. Reserve.
- chop your aromatics and saute with your other fat on a low heat until they soften and sweat.
- chop your main flavouring ingredient and add to the aromatics to brown slightly.
- add the water or stock and bring to a boil.
- add the bechamel or veloute sauce.
- simmer until all ingredients are cooked and soft.
- add more water or stock if needed and blend.
- season and enjoy, or you can also season the roux or the sauce if you prefer.
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