A delicate Velouté soup that is full of flavor and style. This soup originated from the middle of the 19th century and was created by Auguste Escoffier. French dishes called Carmen or Cardinal are named after their dominant colors, which refer to a pinkish-reddish hue.
Bring the stock to a in a large saucepan.
: In a saucepan over moderately low heat, melt the butter and stir in the onion. Cook slowly until the onions are transparent for about 5 minutes. Blend in the flour. Stir gradually for 2 minutes, to cook the flour without letting it color. Add the tomato paste and cook for an extra minute. Remove from heat and when the bubbling stops, pour in 1 cup of hot liquid all at once, whisking vigorously to blend smoothly. Whisk in the rest of the stock. Add the red bell pepper and bring to a simmer while stirring and simmer gently for 40 minutes. Stir constantly and skim frequently. Taste and season with salt and white pepper.
Finish the Velouté: The soup base should coat a spoon. Add dollops of more liquid if it is too thick. If too thin, add a little bit of Roux. Blend the soup in a blender until very thin and strain through a fine mesh strainer or .
Reheat the soup and add the heavy cream. Taste and rectify the seasoning. Simmer for a couple of minutes, skimming if necessary. Reheat the rice in some Consommé, chicken or vegetable stock.
Serve the Velouté: In a preheated soup plate or bowl serve the Velouté hot. Drain the rice and sprinkle over the Velouté. Garnish with a teaspoon of , sprinkle some paprika over the cream and top with a few dill leaves.
This recipe connects to Vegetable Stocks Making — learn the technique step by step in the video lessons.
Take your time caramelizing onions — rushing with high heat gives you color without the real depth of sweetness. If you'd like to go deeper, Vegetable Stocks Making covers this in full.
If you'd ever like hands-on guidance for your own kitchen or restaurant, I also offer 1-on-1 coaching through OCS, or you can reach me directly for consulting at 911ChefEric.com.
Recipes come out right when you understand the method. Chef Eric’s courses teach the foundations step by step — knife skills, stocks, soups and classic French technique — with video lessons and short quizzes. Not sure where to start? OCRS™ will build your roadmap in five questions.
