Go Back
Velouté Carmen
Print Recipe

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.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: French
Keyword: Velouté Carmen
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