Whisk Wednesdays: Velouté Agnès Sorel (Cream of Chicken Soup)

I love trying to pronounce these names:Vehlooote Agnis Sorrul.  That's how I say it.  The French would poo poo me right away. When in Paris during college, I was trying to communicate with the local barrista.  He spoke French (obviously), I, English (same).  But we both spoke Italian.  So we tried to communicate in Italian.  We would have had better luck speaking in our own languages.  The Italians are strong on the r's (pronounced eh-re), the French  swallow their r's.

I'm sure that was super interesting to you.

I'm loving learning about these soups. I used to fear warm liquids as a youngster. No more, I say! There is something so warm and comforting about a thick, hot soup going right down on a cold, rainy day.  Now, it's around 90-100 degrees here, so I'm done with that.  My next step: Cold Soup. Gazpacho really freaks me out, but I am oddly drawn to a great gazpacho recipe I found online.  We'll see.

This soup was deliciously creamy.  Rich. And pasty white. My pictures aren't so good.  The soup, on the other hand, was.  I'm not going to lie, however. I totally cheated. I had to add a roux so that my soup would thicken. To be honest, I was very distracted the whole time I was cooking, on top of the fact that I had cut down the recipe to one serving.  Do you know how hard it is to measure 1/6 of 2 egg yolks?  I'm sure there is an easy way, but I couldn't wrap my distracted mind around it at the time.  Eek.  And then I julienned carrots to add into the soup. Yeah. Not really included in the recipe this time around.  I was going to throw them in for some color. I did. It did not taste good. BUT I took them out and VIOLA`! (pronounced Vie-oh-la).  Good as new!

I need a new camera and a new "set".  Hopefully, one day, my pics will look like Shari's!  Aur Reservoir!

YUCK to the carrots!

Comments

[Jessica]

Your soup looks great - nice and thick! I considered a roux as well....don't feel bad.

[Steph]

I can just imagine how amazing your soup must taste and smell. That's hilarious how you had to divide 2 egg yolks in 6.. I have to do that too, but that's because I'm afraid noone except me will eat my food.

[Natashya]

I think your soup looks great.
I need a better "set" too. Right now mine is a desk lamp shining down on a desk that has a cloth thrown over a stack of foodie mags. And even that is better than what I was doing before.
Your soup's colouring is very good.
I would love to speak Italian, I think it is the most beautiful of languages.

[Ann]

Looks really delicious!

[Shari]

I kept waiting for my soup to thicken too! Good idea to add a roux to it since that's what a veloute requires! I like the black background in your photo. Very sharp.
Shari@Whisk: a food blog

[dolcidoll]

This soup looks great. I found your blog because I'm searching for the perfect veloute recipe. Had fun having a look around. I'm in the same boat with my kitchen "set" too!

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This reset is one of my favorites as well as my entire family
that's why I use it at least once every day quins thank you very much for such a tasty recipe

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[Chef Guy Anderson - Le Cordon Bleu]

would yo mind emailing me. I am a chef instructor that would like to use your picture of Agnes Sorrel Soup until I can do the soup myself AND if yours is better I may need to use it for a while