Chicken/pancetta/mushroom Veloute Recipe

Preparation Steps

1. 1

   Prepare the Ingredients

   Chop the chicken breast into bite-sized pieces. Dice the pancetta, and slice the mushrooms. Finely chop the onion and mince the garlic.

2. 2

   Cook the Pancetta

   In a large pot, melt the butter over medium heat. Add the pancetta and sauté until crispy. Remove and set aside, leaving the fat in the pot.

3. 3

   Sauté the Vegetables

   In the same pot, add the onion and garlic. Sauté until the onion is translucent. Then add the mushrooms and cook until they are soft.

4. 4

   Add Chicken

   Add the chicken pieces to the pot and cook until they are no longer pink.

5. 5

   Make the Velouté

   Sprinkle the flour over the mixture and stir well to combine. Gradually pour in the chicken stock while stirring to prevent lumps. Bring to a simmer.

6. 6

   Finish the Soup

   Once the soup has thickened slightly, stir in the heavy cream. Season with salt and black pepper. Add the cooked pancetta back into the pot and mix well.

7. 7

   Serve

   Ladle the velouté into bowls and garnish with fresh parsley before serving.