Veloute sauce and a Recipe for Creamy Broccoli Soup

Veloute Sauce


1/4 cup. LG Herbes de Provence Infused Olive Oil

1/4 cup flour

5 cups stock


Creamy Broccoli Veloute

1 head of broccoli, blanched

1/2 cup blanched almonds or cashews

1 onion, diced

1 stalk celery, diced



-Melt olive oil in a saucepan over medium heat. Whisk in flour until the flour is completely incorporated into a roux. Let the flour cook for at least one minute. Slowly add in vegetable broth and whisk until smooth. Bring the sauce to a boil, and then reduce to simmer.

-Simmer blanched broccoli, almonds (or cashews), onion and celery in the veloute. Add vegetable stock if needed to thin down mixture. Simmer for 5-10 minutes and puree until silky smooth.


Recipe by: Chef Lauren Marshall from Coastal Healing

From the Mother Sauces Cooking Class

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