Veloute D'automne Soup

READY IN: 1hr 30mins
Recipe by manon

delightfully smooth, warm and spicy, a warmer-upper bowl of sunshine to counter cold rainy days

Top Review by Vlada

This soup is good as a base, but I had to add a few things as it was lacking in taste - possibly, because I did not add the cayenne pepper, because of the kids. I used beef stock instead of vegetable stock, and had a different type of apple, but the rest was by recipe. The soup was a bit bland initially, so I added some soft French cheese, a bit of cumin, some oregano and some paprika, as well as some garlic powder in addition to the fresh garlic as per recipe. I served it with some grated pecorino cheese, and it also went well with some yogurt.

Ingredients Nutrition


  1. chop all the ingredients and place together in pot excepting the zest.
  2. add the stock, boiling.
  3. add salt and pepper.
  4. bring back to boiling point, then lower flame and simmer for an hour.
  5. remove from flame.
  6. blenderize or food process.
  7. add lemon zest.

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