Velouté du Barry

AuthorChef
ScoreDifficultyEasy

Velouté du Barry cream, sophisticatedly delicious, ideal for your most elegant meetings, ahead of Christmas dinners

Velouté du Barry - Thermomix recipe

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A classic recipe full of color, and that is that Velry de Barry cream made with the thermomix has nothing to envy to the best kitchens - things from the Thermomix and its fine smoothie, one of the main reasons why I decided to buy it It is just that texture in your creams.

Steamed cauliflower provides a mild flavor that is complemented with onion, while the touch of sugar corrects acidity.

Returning to the recipe for this cream of cauliflower, we must say that it owes its name to Madame du Barry, a member of the court of King Louis XV of France, famous for its cauliflowers in the royal gardens of the palace.

I only have to add that it is a very light cream, it hardly brings about 300 calories per serving so it is ideal for a balanced and nutritious diet.

Rinde4 Servings
Preparation5 minutesCooking50 minutesTotal55 minutes

Ingredients to make Velouté du Barry

600 g of cauliflower
600 g of vegetable stock
150 g of cream
100 g of onion
100 g leek
30 g of extra virgin olive oil(EVOO)
30 g butter
30 g of cornstarch(cornmeal)
30 g of white wine
1 yolk
1 cdta of salt
1 pinch white pepper
1 cdta of sugar
1 pinch of nutmeg(to decorate)

Preparation of Velouté du Barry

1

Add 1000g of water to the Thermomix glass and bring to 100ºC programming 5 minutes at 1 speed.

2

Meanwhile, defoliate, wash and cut the cauliflower into small corsages, once well cleaned, arrange them in the varoma and its tray. Cover it and place it in its position once the 1 step on the Thermomix is ​​finished. Program 25 minutes at varoma temperature in 2 speed. Reserve the cauliflower and discard the water.

3

Place the butter and EVOO in the Thermomix glass and heat for 60 seconds at 100 ° C, 1 speed.

4

Clean and cut the onion and leek into large pieces and add them to the glass with the butter and EVOO, program 5 seconds at 5 speed.

5

With the help of the spatula, lower the remains of the vessel walls towards the bottom of the vessel and program 10 minutes at 100 ° C at 2 speed.

6

Add the white wine, the vegetable stock, the salt, the pepper and the teaspoon of sugar, program 15 minutes at 100 ° C at 1 speed.

7

Meanwhile, in a glass bowl we will mix the cream and the egg yolk, without foaming, so it is not convenient to beat.

8

After the time, add the mixture of the cream and cauliflower that we had reserved, crush everything for 160 seconds at progressive speed 5-10. Rectify in salt and pepper.

9

Serve accompanied by croutons or toast, let your imagination fly when decorating - cut the bread into shapes for example. When placing, sprinkle some nutmeg - consume hot and enjoy the company 🙂

Ingredients

600 g of cauliflower
600 g of vegetable stock
150 g of cream
100 g of onion
100 g leek
30 g of extra virgin olive oil(EVOO)
30 g butter
30 g of cornstarch(cornmeal)
30 g of white wine
1 yolk
1 cdta of salt
1 pinch white pepper
1 cdta of sugar
1 pinch of nutmeg(to decorate)

Instructions

1

Add 1000g of water to the Thermomix glass and bring to 100ºC programming 5 minutes at 1 speed.

2

Meanwhile, defoliate, wash and cut the cauliflower into small corsages, once well cleaned, arrange them in the varoma and its tray. Cover it and place it in its position once the 1 step on the Thermomix is ​​finished. Program 25 minutes at varoma temperature in 2 speed. Reserve the cauliflower and discard the water.

3

Place the butter and EVOO in the Thermomix glass and heat for 60 seconds at 100 ° C, 1 speed.

4

Clean and cut the onion and leek into large pieces and add them to the glass with the butter and EVOO, program 5 seconds at 5 speed.

5

With the help of the spatula, lower the remains of the vessel walls towards the bottom of the vessel and program 10 minutes at 100 ° C at 2 speed.

6

Add the white wine, the vegetable stock, the salt, the pepper and the teaspoon of sugar, program 15 minutes at 100 ° C at 1 speed.

7

Meanwhile, in a glass bowl we will mix the cream and the egg yolk, without foaming, so it is not convenient to beat.

8

After the time, add the mixture of the cream and cauliflower that we had reserved, crush everything for 160 seconds at progressive speed 5-10. Rectify in salt and pepper.

9

Serve accompanied by croutons or toast, let your imagination fly when decorating - cut the bread into shapes for example. When placing, sprinkle some nutmeg - consume hot and enjoy the company 🙂

Velouté du Barry

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Hello,

If you like this recipe, it would make me very happy for you to join us facebook group of recipes on the thermomix, It's free and we had a great time 🙂 click on the following link:

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Ana Flavor