Title: Veloute soup base
 Categories: Soups
      Yield: 1 servings
 
      4 tb Butter
    3/4 c  Minced onion and/or white of
           -leek (recipe says
           3/4 cup to 1-1/2 cups of thi
           -s mixture)
    1/4 c  Flour
      8 c  Chicken or fish stock and/or
           -milk or vegetable
           Cooking liquid (recipe calls
           -for 7 to 8 cups)
           Salt
           White pepper; freshly groun
           -d
 
      In a saucepan over moderately low heat, melt butter and stir in
  the onions.  Cover and cook slowly until the onions are transparent.
  Blend in the flour. Stir slowly for 3 minutes, to cook the flour
  without letting it color.  Remove from heat and, when bubbling stops,
  pour in 1 cup of hot liquid all a once, whisking vigorously to blend
  smoothly. Whisk in 6 more cups. Bring to a simmer, stirring, and
  simmer for 10 minutes, stirring frequently.
      The soup base should coat a spoon lightly; add dollops of more
  liquid if too thick. Correct seasoning, and continue as your recipes
  directs.
  
  Makes about 2 quarts.
  
  Suggestion:  Use with Upperline's Ancho Crab Soup or Flagon's Cream of
  Mushroom and Brie Soup.
  
  Recipe from Julia Child's "The Way to Cook", New Orleans
  Times-Picayune, November 7, 1991.