I first had veloute at The Walmesley Restaurant in Berkshire. It’s a soup but one that uses egg yolks and or/butter to make it soft and silky. This version has no eggs so is very light and has been reproduced by kind permission of Head Chef Gert Pienaar.
This version was served with new potatoes and a wild mushroom ragout
You’ll need
- 1 kilo of Jerusalem artichokes
- 75 grams of butter
- Good pinch of salt
- Around half pint semi skimmed milk
To make it
- Roughly chop the artichokes and then sweat down in a pan with the butter and salt.
- Cover and steam on low heat until artichokes are soft.
- Add enough milk to cover the artichokes and then bring to the boil and blitz until very smooth.
- Pass through a fine sieve and check seasoning. Add more salt to taste.
- Serve with toasted, flaked almonds