Velouté Carmen
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.
Servings: 8
Calories: 140kcal
Ingredients
- 1 ounce butter
- 1 cup onion, minced
- 2.5 ounces flour
- 1 tablespoon tomato paste
- 1.5 cups red bell pepper, seeded and diced
- 6 cups chicken or vegetable stock
- Salt and white pepper freshly ground, to taste
- 0.5 cup heavy cream
GARNISH
- 0.25 cup sour cream or crème fraîche
- 0.25 teaspoon paprika, to sprinkle
- 0.5 cup rice cooked in Consommé, chicken or vegetable stock
- 8 sprigs dill or chervil, to garnish
Instructions
- Bring the stock to a simmer in a large saucepan.
- Velouté: 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 chinois.
- 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 sour cream, sprinkle some paprika over the cream and top with a few dill leaves.
Video
Cooking Tips for Velouté Carmen
Velouté Carmen is a classic French sauce that serves as a delightful base for various dishes. Here are some cooking tips to ensure your Velouté Carmen is perfectly executed:
- Start with a Good Roux: To achieve the right consistency, cook equal parts of flour and butter (usually a blonde roux) until bubbly, but not browned. This step is crucial for flavor and texture.
- Use Quality Stock: The flavor of your velouté depends greatly on the stock you use. Choose high-quality chicken, fish, or vegetable stock for a rich taste.
- Strain for Smoothness: After cooking the velouté, strain it through a fine sieve to eliminate any lumps and ensure a silky-smooth texture.
- Incorporate Aromatics: Enhance the depth of flavor by adding aromatics like shallots, onions, or herbs while simmering the stock. This will infuse your velouté with additional complexity.
- Finish with Cream: For added richness, consider stirring in a splash of heavy cream at the end. This will create a luxurious finish to your velouté.
- Adjust Consistency: If your velouté is too thick, whisk in a bit more stock or cream until you reach the desired consistency. It should be smooth and pourable.
- Season Thoughtfully: Taste and adjust the seasoning with salt and pepper as needed. A pinch of lemon juice can also brighten the flavors.
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