Veloute Dautomne Soup Recipes

Steps:

• Prepare a veloute base by cooking the onion in a 4 quart pot over medium heat. Stir almost continuously to prevent browning.
• When the onion turns translucent (after about 10 minutes), add the flour.
• Stir over medium heat for 5 minutes more to cook out the starchy taste.
• Add the Madiera (or sherry) and broth.
• Whisk the soup to get rid of any lumps, and bring it to a simmer.
• Simmer for 5 minutes.
• Put the mushrooms in a blender and add 1 cup of the hot soup base.
• Blend the mushrooms on high speed for about 2 minutes. (Add a little more of the soup base, if necessary, to get them moving.).
• Put a strainer over the pot and pour the contents of the blender through it, into the the pot with the rest of the base.
• Add the cream. (If you want the soup perfectly smooth, strain it through a medium or fine mesh strainer.).
• Bring the soup back to a simmer and season it with salt and pepper.
• Ladle it into hot bowls and put a dollop of whipped cream on each serving.

Steps:

• chop all the ingredients and place together in pot excepting the zest.
• add the stock, boiling.
• add salt and pepper.
• bring back to boiling point, then lower flame and simmer for an hour.
• remove from flame.
• blenderize or food process.
• add lemon zest.