Chef Juliette
Velouté d’Éperlans Princesse
Velouté d’Éperlans Princesse turns a silken smelt soup into occasion food with twelve crayfish-butter quenelles and bright asparagus tips, preserving the grand garnish for one cook and one stove.
Recipe Archive
Soups & Stews
Soups and stews reward patience, seasoning, and structure. Browse bowls that build flavor through stock, aromatics, legumes, vegetables, seafood, and slow-cooked meats.
1296 recipes
Culinary Explorer
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Recipes
Chef Juliette
Velouté aux Grenouilles, otherwise Sicilienne
A pale, silken Sicilienne that teaches restraint: frogs' legs poached without colour, pounded into fine fish velouté, strained smooth, then finished with liaison and cold butter. No garnish. The flavour carries.
Chef Juliette
Velouté de Homard, otherwise Cardinal
Velouté de Homard Cardinal teaches the quiet finish: a smooth lobster base bound with velouté, passed fine, then mounted with lobster butter and red butter, never finished with egg-yolk liaison.
Chef Juliette
Velouté de Homard à Cleveland
Lobster à l’Américaine gives this velouté its whole foundation: sweet meat, pounded shell, tomato-rich sauce, consommé, and cold butter strained into a silken special-occasion soup.
Chef Juliette
Velouté de Homard à l’Indienne
Lobster à l’Américaine becomes an ivory-coral velouté, with curry held just below command, abundant diced tail meat in each bowl, and buttery rice offered separately.
Chef Juliette
Velouté de Homard à l’Orientale
A curry-warmed lobster velouté built from a Newburg-style lobster base, twice strained to silk, then mounted with butter and finished with tail dice and rice à l’Indienne served apart.
Chef Juliette
Velouté de Homard au Paprika
Paprika warms this coral-ivory lobster velouté without scorching it, while the à l’Américaine foundation of tomato, onion, Cognac, and shell liquor gives cream the depth it needs.
Chef Juliette
Velouté de Homard à la Persane
Lobster shells, blond roux, and a careful cream liaison become a golden velouté, with tender lobster, red pimento dice, and saffron pilaff carrying the Persane garnish.
Chef Juliette
Velouté aux Huîtres
Velouté aux Huîtres turns a delicate fish base into an ivory, oyster-bright first course, enriched at the last moment with yolks, cream, and butter, with four tender oysters waiting in every bowl.
Chef Juliette
Velouté Isoline
Silken poultry velouté, coral crayfish butter, and translucent perles du Japon meet in one precise finish, a dinner-party soup whose luxury depends on gentle heat, not complicated work.
Chef Juliette
Velouté Marie Louise
A pale, silken poultry velouté rounded with barley cream, loosened with white consommé, and finished with liaison and butter, with tender dice of macaroni waiting in every spoonful.
Chef Juliette
Velouté Marie Stuart
A classical poultry velouté softened with barley cream, enriched by a careful liaison of yolks and cream, and finished with tiny brunoise and pearl barley cooked separately in white consommé.
Chef Juliette
Velouté au Pourpier
Velouté au Pourpier turns a tart garden green into silk: purslane parboiled, butter-stewed, simmered in velouté, sieved fine, and finished with white consommé, egg-and-cream liaison, and cold butter.
Chef Juliette
Velouté à la Sultane
A pale green poultry velouté, enriched with almond liaison and pistachio butter, carrying pink crayfish-scented chicken crescents on black truffle: exact, generous, and quieter than its title suggests.
Chef Juliette
Cold Chicken Velouté for Suppers
Strong chicken consommé, white roux, and thin cream become a chilled supper velouté only through patient skimming, two strainings, and a final consistency light enough to leave the palate clean.
Chef Juliette
Crème d’Artichauts au Beurre de Noisette
Crème d’Artichauts au Beurre de Noisette teaches the classical cream-soup ratio: pale Béchamel for body, artichoke for character, white consommé for ease, and real hazelnut butter whisked in at the last moment.
Chef Juliette
Crème d’Asperges, otherwise Argenteuil
Argenteuil’s white asparagus becomes a pale, silken crème, softened in Béchamel, passed fine, loosened with white consommé, and finished with cream, tender tips, and chervil.
Chef Juliette
Crème d’Asperges Vertes
Green asparagus folded into a silken béchamel and finished with cream, deeper and grassier than Crème Argenteuil, with tender tips held back for the bowl and every fibre strained away.
Chef Juliette
Crème au Blé Vert, otherwise Cérès
Green wheat softened to tenderness, folded into Béchamel, passed fine, and loosened with white consommé: Cérès teaches that a cream soup becomes silken through patience and the sieve, not a surfeit of cream.
Chef Juliette
Crème de Céleri
A pale, silken Crème de Céleri in which Béchamel carries the celery, white consommé gives it length, and cream rounds the finish, with a fine brunoise keeping every spoonful alive.
Chef Juliette
Crème de Cerfeuil Bulbeux, otherwise Chevreuse
A rare root, slowly butter-stewed and passed to silk, becomes an ivory Chevreuse enriched with Béchamel, white consommé, cream, chicken, and black truffle julienne for the first course.
Chef Juliette
Crème de Chicorée de Bruxelles, otherwise Bruxelloise
Belgian endive, butter, lemon, Béchamel, and white consommé become an ivory Bruxelloise whose gentle sweetness still carries a clean bitter edge, finished with cream and its own tender julienne.
Chef Juliette
Crème d’Épinards, otherwise Florentine
Crème d’Épinards teaches how leaves, Béchamel, and cream become silk: blanch fast, press dry, sieve patiently, then keep a green julienne alive in real butter.
Chef Juliette
Crème de Fèves Nouvelles
Young broad beans, savory, real Béchamel, and cream become a pale green soup of remarkable delicacy, with the smallest beans kept whole for a tender garnish and the sieve doing the essential work.
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