A few weeks ago, we made a Sweet Corn Velouté as an underlying sauce for seafood. This time, we figured we’d try a similar concept, but with totally different base ingredients and flavours! Of course, using pureed veggies creates a bit of a thicker version than a traditional velouté, which is basically a fancy word for a Roux with some sort of stock. The pureed veggies are already thicker than the stock, but using them really gives your soup/sauce a good bit of body and a lot of great flavour to complement the rest of your meal!
We served our Velouté atop mashed potatoes as a bed for Smoky Seared Octopus. However, we think this would also go well with baked fish or even roasted pork tenderloin! It could even be enjoyed as a soup if you make a big batch! Come to think of it, this would be a great soup to serve alongside a smoked gouda grilled cheese!
Time: 20 Minutes
Ingredients:
- Cherry Tomatoes
- Celery
- Onion
- Smoked Paprika
- 2 Tablespoons Butter
- 1 Tablespoon All Purpose Flour
Method:
- Dice your celery and onion, and cut your cherry tomatoes into quarters.
- Melt 1 tablespoon of butter in a saucepan, and add your veggies and smoked paprika. Cook until your onions and celery soften, and your tomatoes lose their form.
- Puree your veggies in a blender. You may need to add a little water during this step to effectively blend.
- Melt your other tablespoon of butter in the saucepan, and then add your flour. Whisk to combine, and let your Roux start to bubble.
- Pour your pureed veggies into your roux, and whisk to combine. Continue to simmer to thicken your sauce (or soup).
- Plate, devour, and enjoy!
