Veloute Soup Base

Serves:

Ingredients:

4 tb Butter
3/4 c Minced onion and/or white of
-leek (recipe says
3/4 cup to 1-1/2 cups of thi
-s mixture)
1/4 c Flour
8 c Chicken or fish stock and/or
-milk or vegetable
Cooking liquid (recipe calls
-for 7 to 8 cups)
Salt
White pepper; freshly groun
-d

Method:

In a saucepan over moderately low heat, melt butter and stir in the onions.
Cover and cook slowly until the onions are transparent.
Blend in the flour.
Stir slowly for 3 minutes, to cook the flour without letting it color.
Remove from heat and, when bubbling stops, pour in 1 cup of hot liquid all a once, whisking vigorously to blend smoothly.
Whisk in 6 more cups.
Bring to a simmer, stirring, and simmer for 10 minutes, stirring frequently.
The soup base should coat a spoon lightly; add dollops of more liquid if too thick.
Correct seasoning, and continue as your recipes directs.
Makes about 2 quarts.
Suggestion: Use with Upperline's Ancho Crab Soup or Flagon's Cream of Mushroom and Brie Soup.
Recipe from Julia Child's "The Way to Cook", New Orleans Times-Picayune, November 7, 1991.