The garlic velouté has an intense, yet delicate aroma. Enjoyed with croutons, it is also excellent served as a light starter for a multi-course meal. A tasty and economical comfort food.
To prepare this garlic velouté, I used Bauer’s new vegetable cream stock, a creamy preparation with plenty of vegetable puree and Italian extra virgin olive oil, which can be used both for broth and to flavor your dishes. Bauer’s vegetable cream stock is lactose-free, gluten-free, hydrogenated-free, and free from added monosodium glutamate, for a natural and genuine taste. It comes in practical tubes and is easy to dose.
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10 cloves garlic
- 1 onion (small)
- 1 tbsp vegetable oil
- 0.7 oz butter
- 2 tbsps flour
- 1 3/4 cups water
- 1.5 tbsps Bauer vegetable cream stock
- to taste salt
- to taste pepper
- 2/3 cup fresh liquid cream
- to taste chopped parsley
- to taste pepper
- to taste bread croutons
Steps
To prepare the garlic velouté, peel the garlic and slice it. Peel the onion and chop it coarsely.
Heat a pot with the oil and butter. Once the butter has melted, add the onion and garlic to sauté for 2-3 minutes, stirring often. Dust with flour and continue cooking while stirring, for about one minute. Pour in the water while stirring and add Bauer’s vegetable cream stock. Bring to a boil and let it simmer gently for about 10 minutes.
Pour in the cream and blend everything with an immersion blender until a smooth velouté is obtained. If necessary, adjust with salt and pepper or add a bit more of Bauer’s vegetable cream stock. Bring back to a boil and serve your garlic velouté garnished with fresh chopped parsley and a grind of pepper, accompanied by bread croutons.
