Parsnip, Fennel and Shallot Velouté

To those of you who know me, it will come as no surprise that before writing this post I spent a considerable amount of time pondering whether I could call this soup a velouté. In classical French cooking, a velouté sauce is a combination of a blond roux (equal parts butter and flour) and a white stock (i.e., a stock made from bones that have not been roasted), and finished with cream. A velouté soup, at least back when the French were doctrinaire about such things Continue reading