Mushroom & Pancetta Veloute Recipe
A creamy soup made with mushrooms and pancetta.
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Ingredients
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Ingredients
Method
Directions
- 1
Cook Pancetta
In a large pot, over medium heat, add the diced pancetta and cook until crispy. Remove with a slotted spoon and set aside.
- 2
- 3
- 4
Make Roux
Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for another 2 minutes.
- 5
Add Broth
Gradually add the chicken or vegetable broth, stirring constantly to avoid lumps. Bring to a simmer.
- 6
Blend Soup
Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer to a blender in batches.
- 7
Add Cream and Season
Stir in the heavy cream, reserved pancetta, salt, and black pepper. Heat through but do not boil.
- 8
Serve
Ladle the veloute into bowls and garnish with fresh parsley before serving.
