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Base for creamy soups or sauces Recipe

French · Base · 35 min total

A versatile, velvety base that can be used to create creamy soups or sauces by adding your choice of vegetables, herbs, or seasonings.

Ingredients

• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 1 celery stalk, finely chopped
• 1 small carrot, finely chopped
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 1 bay leaf
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• Pinch of ground nutmeg

Instructions

1. Melt butter in a medium saucepan over medium heat. Add onion, celery, and carrot; cook, stirring occasionally, until softened but not browned, about 5 minutes.
2. Sprinkle flour over vegetables and stir constantly for 1 minute to cook the flour.
3. Gradually whisk in milk, then add cream, bay leaf, salt, white pepper, and nutmeg. Bring to a gentle simmer, stirring frequently.
4. Reduce heat to low and cook, stirring occasionally, until thickened, about 15-20 minutes. Remove bay leaf.
5. For a smooth base, blend the mixture with an immersion blender or in a regular blender until silky. Use immediately or cool and refrigerate.

Tips

• For a dairy-free version, substitute butter with olive oil and use unsweetened almond milk and coconut cream.
• This base can be refrigerated for up to 3 days or frozen for 1 month.
• To make a soup, add 2 cups of cooked vegetables (e.g., broccoli, cauliflower, or mushrooms) and blend until smooth.

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