Cyril Lignac’s tips for a creamy and sophisticated vegetable veloute

Elodie, who lives in Assyr, would need some advice from Cyril Lignac to make a vegetable velouté.

You will need carrots, leeks, potatoes, mushrooms and spinach. “Then I have a passion for pumpkin or potimarro. The main thing in veloute is to put the vegetables you want and mix them to get the soup we like,” begins Kirill Lignac. The chef advises you to put spinach in the soup for your children to eat. You can also add soft-boiled egg on your soup for one real whole food.

start with caramelize your vegetables in a pan with oil and a little grape seed oil. Then we put water with a bay leaf, thyme, vegetables in a pot and let it boil 20 or 30 minutes, “It depends on how we cut the vegetables,” explains the chef.

Then mix with a small amount condensed cream. Also, you can do small toasts with a little unsalted butter and grated Gruyere that you toast in the oven. “You can eat soup with impunity,” concludes Cyril Lignac.
Do you have questions for Cyril Linjac? Idea for a recipe? Answer in the comments on this article, the chef will answer you in his column every morning at 8:55.

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