🍝 Enjoy the cooking of Italy and save 25% on ckbk Membership 🇮🇹
Classically, cream soups and veloutés are bound with a white roux (roux blanc) and a mixture of heavy cream and egg yolks (liaison) or cream alone, added at the end of the cooking process. Cream soups are always made with milk, since the soup will be finished with heavy cream. The classic preparation of a velouté is similar, except that stock is used as the liquid in place of milk, and a liaison of egg yolks and heavy cream is added just before serving; it cannot then be reheated or it will curdle. Both cream soups and veloutés should have a velvety-smooth consistency. The stock or liquid used to make the soup or its dominant ingredient determine its name. Unfortunately, the classic distinctions between these two soups are now less clear, as modern kitchen appliances such as the blender and food processor have replaced the traditional techniques of emulsification required to obtain a thick, creamy soup.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement