Chicken Velouté

Preparation info
  • Makes about 4½ cups 1.12 l ) ;


    first-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

The French do provide elegant first-course soups. This is a very posh one and can easily be doubled to serve a small dinner party. It is a variation of the classic sauce ivoire, which would be made with less of a richer stock. The soup can be varied with a small amount of a chopped fresh herb such as tarragon; but I like it best plain and pale.