Velouté is a creamy white sauce made from a white roux and white stock. While delicious on its own, this sauce is used to make other sauces,

Veloute vegetable soup, a highly nutritious soup, light and very very tasty. Do you need something different in the heart of winter? Nope!

Learn how to make veloute, one of the five French mother sauces

I love using a few ears to make Corn Potage. It's a Japanese soup (by way of France), that's rich, creamy and velvety smooth.

Asparagus and Tahini Veloute with Pickled Asparagus and Sesame Brittle

Atlantic halibut with saffron velouté, quick pickled cucumbers and capers.

Sweet corn velouté: a lusciously creamy and flavorful French dish made vegan!

Carrots and peas – classic stewed dish prepared in a new way, made into two soups: carrot veloute and pea veloute.

Silky asparagus veloute - two separate colored soups combined in one bowl

This soup is light, healthy and packed with lots of flavor. Combination of fresh garden vegetables with zucchini and mint is incredible.

Veloute Sauce is one of the five leading sauces in French Cusine. Extremely versatile to make with only three simple steps.

This delicious Cauliflower Veloute with Turmeric Potatoes is a soup that combines classic French techniques with Indian flavours.

A tasty, silky and easy soup, wonderful everyday, but especially in winter nights.

A creamy and veloute cauliflower soup: the perfect comfort food for winter nights.

Chestnut & pumpkin velouté

Beautifully colored soup that will lift your spirits up on a rainy day. (in Polish and English)

Passato di Verdure - aka Italian vegetable veloute, hearty and comforting to warm you up during the cold months.

This is a skinny version of the leek-gruyere flamiches. A crunchy and flaky on the outside and smooth and savory leek flavor inside.

Perfect soup for the cooler spring days- rich and sweet and full of chicken flavor. (in Polish and English)

Classic taste of carrots and peas as two smooth veloutes served in one bowl (in Polish and English)

Sorrel soup made of the first spring crops- tangy, fresh and filling. (in Polish and English)

Thai style carrot soup made in two collors and combined in one bowl (in Polish and English)

Traditional Polish rye sourdough starter veloute that's full of umami flavors. (in Polish and English)

Fall in love for this cream of cauliflower soup, with crusty bacon crisps & black truffle oil