📝 About This Recipe
This classic French masterpiece is the epitome of culinary elegance, transforming a humble chicken stock into a velvet-textured soup that coats the palate beautifully. Rooted in the five 'mother sauces' of Auguste Escoffier, this dish balances the savory depth of roasted poultry with a luxurious liaison of egg yolks and heavy cream. It is a sophisticated, comforting bowl of liquid gold that serves as the perfect centerpiece for a refined dinner party or a restorative weekend lunch.
🥗 Ingredients
The Velouté Base
- 4 tablespoons Unsalted high-quality butter (European style preferred)
- 1/4 cup All-purpose flour (sifted)
- 6 cups White chicken stock (homemade or low-sodium, kept warm)
- 2 pieces Shallots (minced very finely)
- 1/4 cup Dry white wine (such as Sauvignon Blanc or Pinot Grigio)
The Liaison & Finish
- 1/2 cup Heavy cream (at room temperature)
- 2 large Egg yolks (beaten)
- 1 teaspoon Sea salt (adjust to taste)
- 1/2 teaspoon White pepper (ground, to maintain the white color)
- 1 teaspoon Lemon juice (freshly squeezed)
Garnish & Texture
- 1 cup Cooked chicken breast (finely shredded or diced into small cubes)
- 2 tablespoons Fresh chives (finely snipped)
- 1 pinch Nutmeg (freshly grated)
- 1 teaspoon Truffle oil (optional, for a luxurious finish)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan or Dutch oven, melt the butter over medium-low heat until it begins to foam but do not let it brown.
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2
Add the minced shallots to the butter and sauté for 3-4 minutes until translucent and soft, ensuring they do not take on any color.
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3
Whisk in the flour to create a blond roux. Cook for 2-3 minutes, stirring constantly, to remove the raw flour taste while keeping the color pale gold.
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4
Deglaze the pan with the white wine, whisking vigorously to incorporate any bits from the bottom of the pan until the liquid is mostly absorbed.
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5
Slowly pour in 1 cup of the warm chicken stock, whisking constantly to ensure no lumps form. Once smooth, add the remaining stock in a steady stream.
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6
Bring the mixture to a gentle simmer. Reduce heat to low and let it cook for 25-30 minutes, stirring occasionally. The soup should thicken enough to coat the back of a spoon.
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7
While the base simmers, prepare the 'liaison' by whisking the heavy cream and egg yolks together in a small bowl until perfectly smooth.
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8
Temper the liaison: Take a ladle of the hot soup and slowly whisk it into the cream and egg mixture. This prevents the eggs from curdling when added to the pot.
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9
Remove the main pot from the heat. Slowly stir in the tempered liaison, whisking gently until the soup turns a beautiful creamy ivory color.
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10
Return the pot to very low heat for 2 minutes. Do NOT allow it to boil, as the eggs will scramble. This step thickens the soup to its final velvety consistency.
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11
Stir in the shredded cooked chicken and season with salt, white pepper, and a tiny pinch of nutmeg.
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12
Add the lemon juice at the very end to brighten the flavors and cut through the richness of the cream.
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13
For an extra-fine texture, you may pass the soup through a chinois or fine-mesh sieve before adding the solid chicken garnish.
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14
Ladle into warmed bowls and garnish with fresh chives and a tiny drizzle of truffle oil if desired.
💡 Chef's Tips
Always use warm stock when adding to your roux to prevent lumps from forming. Never let the soup boil after adding the egg yolk liaison, or the texture will become grainy. Use white pepper instead of black pepper to maintain the pristine, creamy appearance of the velouté. If the soup is too thick, thin it with a tablespoon of warm stock at a time until the desired consistency is reached. For a vegetarian version, substitute the chicken stock with a light mushroom or vegetable velouté base.
🍽️ Serving Suggestions
Serve with warm, crusty French baguette slices and salted cultured butter. Pairs beautifully with a crisp, chilled glass of Chablis or Chenin Blanc. Follow with a light green salad tossed in a simple lemon vinaigrette to balance the richness. Accompany with a side of roasted asparagus or sautéed oyster mushrooms for added earthiness. For a formal appetizer, serve in small espresso cups as a 'soup course' amuse-bouche.