Corn velouté soup (from my cookbook)

Try this versatile technique, then use it with other vegetables.
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[@jrkorman]

So it has a fancy name! I lightly toast the corn in a pan with some putter; about 10 minutes. Also add very coarse black pepper to the milk, to be strained out later. Since I try to keep my fat down to a minimum, I use a chicken stock to thin the soup. The fresher the corn the better. Best is fresh and cut from the cob. Make sure to add the cobs to your milk for more flavor!

[@sue.F]

Thank you, the basics are very important.

[@MauzyrockRC]

Terrific "Corn-sistency"

[@bkm2797]

Lol, good one!

[@_DeepGroove_]

It’s for the foodcorn shot

[@FrenchCookingAcademy]

😅

[@WastrelWay]

Roasting or pan-frying the corn would improve it, I think. Get a few brown spots on the kernels. The corn added at the end would be more interesting. By the way, all canned stuff has a funny taste from the can. You can make it better by stirring the corn with baking soda and water, letting it sit for a while, and then rinsing it a couple of times.

[@jrkorman]

I grew up with freshly grown canned and frozen corn so I've never cared for canned corn much. Have to give the soda treatment a try!

[@saturday1066]

"all canned stuff has a funny taste" in the US, maybe that's true (I haven't tried every US canner/brand) Cirio corn (sold briefly in US Costco) shows it doesn't need to be true - and I assume there are other EU brands that are same as not-funny-taste

[@petersullivan5834]

Another great experience, I enjoy your work and appreciate the joy of learning something worthwhile from you. well done.

[@williambissell4792]

The pulp that was to be discarded looked delicious.

[@WavyCurlyGina]

That book is fab-I love it ❤

[@wesleyc.4937]

🌽 I'm French now... merci beaucoup!

[@laken1804]

Je vous en prie.

[@michaelmorgan1555]

I really appreciate these videos to bring additional perspective and life to the recipes in your book.

[@williamwoody7607]

This could be a really soigne start for so many things. A Mexican chicken and corn soup. A lobster corn chowder ( always add a little vanilla- it really brings out the lobster). I can’t wait to try this. Nice work.

[@laken1804]

Lobster and vanilla? Who would have thought that they can be a good pairing.

[@williamwoody7607]

@@laken1804 vanilla- no sugar. Vanilla brings out the sweetness of the flesh.

[@LeDrapeauBlanc]

Wonderful thank you chef!

[@cherylcalac8485]

Excellent chef, thank you❣️

[@keeptrying5962]

Ohh, that looks SO GOOD. Thank you!

[@timdernachn9851]

This is what I love about FCA. Learning cooking techniques. Flavoured bechamel, roux, velute, filtering... Most other channels would just use stock and throw in some veg.

[@edwardkornuszko4083]

Thank you

[@justinesorel6325]

Yum! 😊

[@Steelwolf171]

Excellent recipe! If you can get fresh corn, save the cob after removing the kernels and add them to the milk along with the herbs and shallot (you might have to chop them up to make them easier to manage). It's a great enhancement to the corn flavour of the soup. I wouldn't recommend using the liquid from canned corn as it tends to be a bit salty but you can compensate for this (remember, always taste as you go).

[@acaciomadeira5147]

Bro you need a vitamix it makes soupes amazing you dont even need to put it through a china cap super smoth texture to

[@saturday1066]

I have a Waring from late 1960s and even it can preclude sieving (1000 watts over small-ish capacity = smooth) fwiw: from SeriousEats, blending warm/hot makes _much_ smoother result

[@whompbiscuits8930]

Nice video, thank you. Can you use fine corn meal or even masa harina instead of wheat flour when making the roux?

[@leji320]

Anything that has starches, so yeah.

[@hp-cs7mx]

I would save the corn pulp and add it to my next loaf of bread.

[@MrJasonwoodrow]

Clove was a surprise ingredient for me, but I can sense how it would blend.

[@Brasfitcgn]

delicious recipe.

[@haraldolsen5724]

This looks good, thanks for sharing. Can you make this with fat free milk and have you tried it with roasted corn?

[@yaelrstudio]

Thank you Stephane for this inspiring dish. It sure brings comfort to the heart. God Bless 🙌

[@iainmackenzieUK]

loks delicious. I live in China and would be interested to see how my chinese friends respond... thanks for the inspiration :)

[@stephenstevenson1900]

Merci beaucoup Stephane! My wife cannot eat wheat so what if any flour substitute would you suggest? I would really like to make this dish.

[@jrkorman]

Masa - corn flour mixed with water - Note this is NOT corn starch but very finely ground corn. Adds more corn flavor also. No fat needed either.

[@TheLippythelion69]

Lovely

[@nealabbott6520]

cheddar!!!

[@marybuford9591]

Maybe chicken stock , too.

[@garganzalo5212]

😋

[@berelinde]

I like it, but I think it might benefit from the tiniest pinch of cayenne and maybe a scrape of nutmeg.

[@logikgr]

Savory atole de elote.

[@devinzschoche8782]

Velouté is a base of roux and stock. Béchamel is roux with milk or cream. They are each their own unique mother sauce. My understanding is that these are not interchangeable terms. Is this video inferring such, or are these terms and techniques described differently in different parts of the world? I also understand Velouté translates to 'velvety' so is the term here used specifically to describe the texture of the soup?

[@robertkatz8093]

I was wondering the same thing. I just looked it up, and a veloute is supposed to have stock, while a bechamel has milk. This looks like a very nice recipe, but what makes it a veloute, not a bechamel?

[@Marcel_Audubon]

the word velouté is also used simply to describe something that is smooth. There is an entire section of velouté yogurt in every French supermarket that has nothing to do with stock or flour or butter - it's just super smooth. That's the sense here with this soup.

[@WastrelWay]

You are correct in general, I think, and I was wondering if there was going to be some vegetable stock added to this. But the use of the immersion blender and the strainer makes it a velouté. In a broad sense. It's not just Campbell's Cream of Corn soup.

[@devinzschoche8782]

@Marcel_Audubon @robertkatz8093 I assumed that something else was implied. Thanks for the follow up and clarification. I figured the term veloute was specifically addressing the consistency and texture more so than the base. But I certainly was caught off guard at first

[@danielmcmillan4349]

I am confused. I thought a veloute was made with stock instead of cream and milk.

[@dadren687]

is it only French chefs that throw food away?

[@jrkorman]

At our house that would go to the chickens.

[@hp-cs7mx]

At my house, leftovers go to the worm farm!

[@richardmullins1883]

Any front shift that owns an actual restaurant throws away virtually nothing. They even call water "profit"

[@richardmullins1883]

Any French chef that owns an actual restaurant throws away almost nothing. In fact they even call water "profit".

[@josephbrowning4220]

Now I'm thinking if I could dry and batter and deep fry the pulp for something like a corn fritter...

[@Marcel_Audubon]

nah.

[@michaellupu2080]

Good idea to integrate it to a fritter recipe!

[@sndr_rcvr]

Absolutely, his grandma should woop him for wasting that! Lol

[@johannfunn6962]

That sounds like a good treat

[@sndr_rcvr]

Yes, or toss it into a smoothie the next morning for some nutritious fiber. Don't waste food while people are starving... Grandmas would be having a fit

[@paulcorzine4324]

Isn’t this Creme d’Mais…Béchamel based soups are Cremes and Veloute are such? It’s been a long time since my brigade days and things may have changed..

[@laken1804]

Crème de maïs?

[@paulj4228]

Sometimes I make a soup with pushing now and I let the butter brown gives a nice nutty flavor to the bushmill then season it I've been cooking a long time Paul.

[@paulj4228]

Got to do a little more editing on my post.

[@alaincouillaud8997]

Chicken & curry can be added for the oriental French touch ! 😉

[@marlyce]

I'm quitting my job and becoming a French chef 🤌❤

[@thepotterer3726]

Can't help but wonder what happened to whatever didn't make it through the sieve - we're all supposed to eat more fibre.............

[@WastrelWay]

You feed the chickens with it.

[@jasonsmith2775]

Then keep it in! You be YOU!!

[@jasonsmith2775]

Doesn't velóute mean thickened stock/broth?!

[@blortmeister]

Straightforward, lovely, great. But disposing of the corn pulp with velouté and seasonings just seems wrong. Could it not go into another dish? Say, mixed with a mashed potato and used to top a shepherd's pie or some other rustic dish? Waste in the kitchen bothers me, and is why I make so many stocks.

[@richardmullins1883]

If you're using Bechamel why are you calling it a Veloute? It makes no sense. Veloute is made using a water-based liquid like a stock for example. You are a clearly using a dairy base liquid which is a bechamel. You're even calling it Bechamel but yet your title says veloutie? Que pasa¿

[@_DeepGroove_]

Our Spanish Escoffier has a point

[@hadelidell4285]

Le velouté est aussi une catégorie de soupe, pas juste une sauce.

[@partituravid]

CANNED CORN? Do you really think the taste is acceptable? Frozen is much better quality...obviously fresh is best.

[@grzegorzcaputa]

👍