Chicken Velouté Soup With Cheese Croquette And Truffle
Ingredients
6 chicken wings
125ml/4fl oz dry white wine
1 thyme sprig
6 button mushrooms
1 litre/1¾ pints white chicken stock
4 tbsp crème fraîche
200ml/7fl oz double cream
250g/9oz cooked floury potatoes
2 free-range eggs
1 tbsp butter
100g/3½oz camembert, cut into cubes
2 tbsp plain flour
8 tbsp dried breadcrumbs
salt and freshly ground black pepper
few shavings of truffle, to serve
How to make it
A show-stopping silky soup for when you’re out to impress. Potato cheese croquettes adds a finishing touch (and fills the tummy too).
Preparation
- Put the chicken wings in a pan with the wine, thyme, mushrooms and stock
- Bring to the boil and simmer for 30 minutes. Strain the stock into another pan
- Trim off any excess skin from the wings and place the wings on a baking tray
- Cover with cling film and then place another tray on top of that
- Place weights on top and press and chill in the fridge until needed
Making the soup
- Pass the stock through a fine sieve into a clean saucepan
- Place over a medium heat and cook until the volume of liquid has reduced by half
- Stir in the crème fraîche, double cream and season with salt and pepper
- Blend with a hand blender until foam appears
- Keep warm until ready to serve
- Preheat a griddle pan to hot
- Remove the bones from the wings, then griddle until crisp all over
- To make the croquettes, pass the potato through a potato ricer
- Add one egg, the butter and the camembert. Mix well
- Beat the remaining egg in a shallow bowl
- Roll the potato mixture into cylinders, then roll in the flour, then the beaten egg and then the breadcrumbs
To make the cheese croquettes
- Preheat a deep-fat fryer to 180C (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Deep-fry the croquettes until golden-brown
- Divide the velouté between two deep bowls, shave over a little truffle and serve with the griddled chicken and the croquettes
Original recipe by Michel Roux Jr.
