Avocado Veloute Soup
Submitted by Phineas T.Pinkham
Silky avocado velouté soup built on a classic French roux base with chicken stock, egg yolk liaison, and cream. Garnished with avocado cubes, chives, and a cloud of whipped cream.
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minThis is not a quick weeknight soup. This is a proper French velouté, and it earns every minute.
A butter-and-flour roux gets whisked with hot chicken stock until velvety smooth, then simmered low and slow to develop depth.
Meanwhile, ripe avocado is blended with softened scallions and garlic into a lush green puree.
The two come together with an egg yolk and cream liaison that makes the finished soup impossibly rich and silky.
Cubes of fresh avocado, snipped chives, and a dollop of lightly salted whipped cream crown each bowl.
Variations
- Served cold: Chill the finished soup and swap the whipped cream for crème fraîche and the chives for fresh chervil.
- Lighter take: Use half-and-half instead of heavy cream in the liaison for a slightly less indulgent version.
Chef Tips
- Never let the soup boil once the egg yolks are added. The yolks will curdle and you’ll lose that smooth, glossy texture.
- Cook the roux for a full 2 minutes without browning. This cooks out the raw flour taste while keeping the soup pale and elegant.
- Add the avocado cubes at the very last second so they stay bright green and hold their shape.
Ingredients
Directions
In a small heavy saucepan melt 2 tablespoon butter.
Add the scallions and garlic and cook, covered, over low heat for 5 minutes or until the scallions are very soft but not browned.
Remove them to the top part of a blender. Add the coarsely mashed pulp of 1 large avocado.
Sprinkle with ½ of the lemon juice and blend the mixture at high spped until it becomes a smooth puree.
Set aside.
In a large saucepan melt the remaining butter. Add the flour and cook the mixture, stirring constantly, for 2 minutes without browning.
Add the hot chicken stock and whisk until the soup becomes slightly thick and very smooth.
Season the soup with salt and pepper and let it simmer, partially covered, for 30 to 40 minutes.
In a mixing bowl combine the egg yolks, Tabasco and cream and blend them well.
Fold the avocado purée into the cream and yolk mixture.
Pour the mixture into the soup and, stirring constantly, heat the soup through without letting it come to a boil.
Correct the seasoning and keep the soup warm.
Peel the remaining ½ avocado and cut it into tiny cubes.
Sprinkle with remaining lemon juice and add them to the soup just before serving.
Serve the soup garnished with chives and a spoonful of whipped cream.
NOTE: You may serve the soup cold and vary it by substituting Creme Fraiche for the whipped cream and fresh chervil for the chives.
Comments
