Velouté Parisien
Introduction to Velouté Parisien
Velouté Parisien is a classic French soup known for its creamy texture and rich flavor. The word "velouté" itself means "velvety" in French, indicating the smooth and luscious quality that this soup embodies. It is traditionally made with a simple base of butter, flour, and chicken stock, which is then enriched with ingredients like cream and egg yolks to give it a luxurious finish.
The velouté sauce is one of the five "mother sauces" of French cuisine, initially defined by the legendary chef Auguste Escoffier. It serves as the foundation for numerous dishes, but when elevated into a Parisien soup, it showcases the harmony between traditional French techniques and simple yet effective ingredients.
Ingredients for Velouté Parisien
- Butter - 50 grams
- Flour - 50 grams
- Chicken Stock - 1 liter
- Cream - 100 ml
- Egg Yolks - 2
- Salt - to taste
- White Pepper - to taste
- Nutmeg - a pinch
- Lemon Juice - a splash
Preparing Velouté Parisien
Step 1: Making the Roux
Begin by melting the butter in a large saucepan over medium heat. Once it has fully melted and started to bubble, add in the flour. Stir continuously with a wooden spoon or whisk to create a smooth paste. This mixture is known as a "roux" and forms the base of your velouté. Cook the roux for about 2-3 minutes, ensuring it does not brown; this will keep the soup a beautiful pale color and allow the flavors to develop without burning.
Step 2: Incorporating the Stock
Gradually add the chicken stock to the roux, stirring continuously to avoid any lumps. It's crucial to integrate the stock slowly to maintain a smooth texture. Once all the stock is added, bring the mixture to a gentle simmer. Allow it to cook for about 20 minutes, stirring occasionally, until it thickens and the flour has had time to cook out.
Step 3: Enriching the Soup
In a separate bowl, whisk together the cream and egg yolks. Gradually add a ladleful of the hot soup base into the cream mixture, whisking continuously to temper the eggs and prevent curdling. Once well combined, slowly pour the cream and egg mixture back into the saucepan, stirring constantly. Heat the soup gently, ensuring it does not boil, which could cause the eggs to scramble.
Step 4: Final Seasoning
Add salt, white pepper, and a pinch of nutmeg to taste. The nutmeg will enhance the creaminess, while the white pepper adds a delicate heat. Finish with a splash of lemon juice to brighten the flavors, balancing the richness of the cream and egg yolks.
Cooking Time and Serving Suggestions
The entire process from preparation to completion should take approximately 45 minutes, though the actual cooking time for melding flavors is around 20 minutes. Serve the velouté soup hot in warmed bowls, optionally garnished with finely chopped herbs such as parsley or chives for a touch of color and added freshness.
How to Enjoy Velouté Parisien
Velouté Parisien is best savored as an elegant starter to a larger meal or as a sumptuous light lunch accompanied by crusty French baguette slices. Its smooth texture pairs beautifully with crisp, aromatic white wines that complement its creamy base, like a Chardonnay or a Sauvignon Blanc.
This delightful French soup not only satisfies your taste buds but also brings a bit of Parisian flair to your dining table. Whether enjoyed with companions or embraced as a moment of personal culinary indulgence, Velouté Parisien reminds us of the simple pleasures found in expertly crafted food.