Garden Vegetable Velouté

Name: Garden Vegetable Velouté
Ingredients: 2 cups (500 mL) leek sliced; 1 tbsp (15 mL) President's Choice Normandy Style butter; 1 shredded iceberg lettuce; 1 bunch of trimmed watercress; 1 pkg (5 1/2 oz/170 g) trimmed spinach; 2 cups (500 mL) President's Choice Organic Baby-cut carrots; 1 cup (250 mL) President's Choice Organic Condensed Chicken Broth non diluted; 3 cups (750 mL) Milk; 1 pkg (7 1/2 oz/227 g) fresh mushrooms sliced; 1 tbsp (15 mL) President's Choice Normandy Style butter; Salt and pepper to taste

By Les Producteurs de lait du Québec

Prep: 25 min
Cooking: 25 min

Yields

Ingredients

2 cups (500 mL) leek sliced
1 tbsp (15 mL) President's Choice Normandy Style butter
1 shredded iceberg lettuce
1 bunch of trimmed watercress
1 pkg (5 1/2 oz/170 g) trimmed spinach
2 cups (500 mL) President's Choice Organic Baby-cut carrots
1 cup (250 mL) President's Choice Organic Condensed Chicken Broth non diluted
3 cups (750 mL) Milk
1 pkg (7 1/2 oz/227 g) fresh mushrooms sliced
1 tbsp (15 mL) President's Choice Normandy Style butter
Salt and pepper to taste

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Preparation

In a large saucepan, over medium heat, sauté leek in butter, 2 minutes. Add lettuce, watercress, spinach and carrots. Season with salt and pepper. Add chicken broth and bring to boil. Cover and cook over low heat until carrots are tender, 10 to 15 minutes. Add milk and purée in blender.

Pour back into saucepan and warm up. Adjust seasoning.

In a skillet, over medium-high heat, cook mushrooms in butter until liquid has evaporated and mushrooms are golden. Serve soup and garnish with sautéed mushrooms. May be served hot or cold.