BillT
Fri, Sep-21-01, 03:35
Vegetable Velouté
Ingredients for 6 persons: 1 large leek, 1 large celery root, 6 small carrots, 1 cauliflower, 5 tablespoons butter, 6 tablespoons heavy cream, 4 tablespoons chopped parsley.
Preparation Time: 15 minutes. Cooking Time: 30 minutes.
Preparation: Wash and slice the leeks and stew them gently in the butter. Add the celery in small fragments and carrots in slices. Add 8.5 cups boiling water. Add cauliflower flowerets and cook on very low heat about 30 minutes. When everything is cooked, sift through a fine sieve. Add salt and pepper. Before serving, pour the cream into the soup tureen with the chopped parsley. Whip with the boiling soup and serve. This very flavorful soup will naturally be thick.
Total ECC: 66.6; per person: 11.1 ECC.
Ingredients for 6 persons: 1 large leek, 1 large celery root, 6 small carrots, 1 cauliflower, 5 tablespoons butter, 6 tablespoons heavy cream, 4 tablespoons chopped parsley.
Preparation Time: 15 minutes. Cooking Time: 30 minutes.
Preparation: Wash and slice the leeks and stew them gently in the butter. Add the celery in small fragments and carrots in slices. Add 8.5 cups boiling water. Add cauliflower flowerets and cook on very low heat about 30 minutes. When everything is cooked, sift through a fine sieve. Add salt and pepper. Before serving, pour the cream into the soup tureen with the chopped parsley. Whip with the boiling soup and serve. This very flavorful soup will naturally be thick.
Total ECC: 66.6; per person: 11.1 ECC.