French Shallot Velouté
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A creamy French shallot soup reworked with less butter and chicken broth swapped for vegetable stock. Carrots added for hint sweetness. Egg yolks and cream still thicken and enrich but with less volume. Cooking times adjusted slightly. Four to five servings yield. Ideal as a starter or light lunch.
Prep:
15 min
Cook:
35 min
Total:
50 min
Servings:
4 to 5 servings
#soup
#French
#vegetarian
#light meal
Shallots, caramelized slowly. Add carrots for a touch of natural sweetness. Butter reduced but still important. Vegetable stock swaps from traditional chicken—more neutral, light. Slow simmer, gentleness matters. Puree into a creamy consistency, no chunks. Yolks and cream mixed separately. Add carefully, stirring nonstop. Heat low, thickening but no boiling. Nutmeg comes in for subtle warmth. Salt and pepper adjust sharpness and balance. Ideal for chilled evenings or as a starter before a heavier meal. Takes about 50 minutes total, mostly hands-off simmering. The result? Velvety texture, mild sharpness tempered by cream and sweetness.
Ingredients
- 240 g peeled French shallots, quartered (about 1 1/2 cups)
- 20 ml unsalted butter (1 1/3 tablespoons)
- 750 ml vegetable stock (3 cups)
- 60 ml heavy cream 35%
- 2 large egg yolks
- 1 small carrot, peeled and chopped finely
- Pinch of nutmeg
- Salt and freshly ground black pepper
About the ingredients
French shallots are essential but reduce a bit from original amounts to balance the added carrot. Butter trimmed to keep richness without heaviness. Vegetable stock replaces chicken broth, making the velouté suitable for those preferring no meat base. The carrot is purposely small and finely chopped to integrate smoothly after blending, adding body and a slightly sweet undertone. Cream and yolks stay; key for giving the soup its classic velvety finish and to thicken gently without flour or starch. Nutmeg is optional but adds subtle spice serving as a flavor lift. Salt and pepper as always, to clear bitterness and round flavors.
Method
- Over medium heat, melt butter in a saucepan. Add shallots and carrot pieces. Cook gently until softened, about 8 minutes, stirring occasionally but not browning.
- Pour in vegetable stock. Bring to a boil, then reduce heat to low. Cover and simmer gently for approximately 25 minutes until shallots and carrot are very tender.
- Transfer mixture to a blender or use an immersion blender. Process until completely smooth. Return puree to saucepan.
- In a separate bowl, whisk together cream, egg yolks, and nutmeg. Slowly drizzle this mixture into the hot puree while stirring constantly to avoid curdling.
- Warm the soup on low heat, stirring with a wooden spoon until slightly thickened but never boiling, about 3 to 5 minutes. Season with salt and pepper to taste.
- Serve immediately or keep warm, reheating gently without boiling if needed.
Cooking tips
Start with gentle cooking of shallots and carrot in butter—low heat to soften without browning. Add stock and simmer covered to get veggies very tender, about 25 minutes. Blending must be thorough for smoothness—pass through a sieve if preferred but not necessary. Whisk cream and yolks with a pinch of nutmeg separately, very important to temper by slow addition to avoid scrambling eggs. Stir constantly during incorporation. Low and slow warming the finished soup thickens without breaking texture. Never boil soup after yolks added. Season last adjusting salt and pepper carefully. If holding, reheat gently to preserve texture. Serve warm, garnish optional.
Chef's notes
- 💡 Use fresh shallots for best flavor. They give a mild sweetness. Carrots are small. Chop finely. Blend all until smooth. Velouté must be creamy not chunky.
- 💡 Stir frequently when cooking shallots. This prevents browning. Sauces shouldn’t burn. Low heat preserves flavors. Gentle cooking is key here, wait for tenderness.
- 💡 Cream and egg yolks are crucial. Whisk them separately. This avoids scrambling eggs in soup. As you incorporate them, remember to stir non-stop.
- 💡 Nutmeg optional but significant. Adds warmth and depth to the flavor. Choose a pinch to start. Adjust according to taste. It’s subtle but noticeable.
- 💡 If reheating avoid boiling. Gentle warming maintains texture. Never overheat. Perfect for chilled days or starters. A light soup that feels indulgent.
Common questions
How can I enhance flavor
Consider adding herbs like thyme or bay leaf. Balance is important not overpowering though.
Think of alternatives
Use leeks instead of shallots for variation. Leeks offer sweetness too. More options bring new tastes.
Why is puree essential
Smooth texture is a hallmark of velouté. It elevates the experience. No chunks dull flavor meaning additional blending.
How do I store leftovers
Keep in an airtight container refrigerated. Consume within three days for best taste. Reheat gently and watch texture.
