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Winter Vegetable Velouté Gluten-Free Recipe

Servings 8


  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 2 cups chopped yellow onion (from about 1 medium onion)
  • 3/4 cup chopped fennel bulb
  • 1 parsnip, peeled and cut into 1/4-inch slices
  • 4 cups cauliflower florets
  • 8 medium turnips, peeled and sliced
  • Kosher salt
  • 6 cups gluten-free chicken broth, vegetable broth, or water
  • 1 tablespoon sugar
  • 1 sheet edible gold leaf (available at culinary shops and online; optional)
  • 1 ounce good-quality caviar (optional)


  1. In a heavy 4-quart pot over mediumlow heat, warm the butter and oil. Add the onion, fennel, and parsnip. Cook, stirring frequently, to soften the vegetables without browning, about 7 minutes. Add the cauliflower, turnips, 3-1/2 teaspoons salt, broth, and sugar. Bring to a boil over high heat, then lower the heat, cover, and simmer until the vegetables are soft, 25 minutes. Turn off the heat and let sit, covered, for a few minutes.
  2. Transfer the soup in batches to a blender, cover tightly, and carefully puree until smooth and silky, about 2 minutes. Transfer to a clean pot. Season to taste with salt. If the soup seems too thick, add a few tablespoons of water. To serve, reheat, ladle into warm soup bowls, and garnish with a few bits of gold leaf and a small dollop of caviar.