Onion Veloute Stoup for Soup Saturday Swappers

Onion Veloute Stoup for Soup Saturday Swappers

Sneha of Sneha's Recipes is the host of this month's Soup Saturday Swappers and I had to do some searching to find a good recipe.  The theme this month is English Soup.  Well, I had read it to be English Soup, then found out it was actually supposed to be a stew.  But I had this bookmarked and made already so, here goes.  

Then I found 'it', the one, the recipe that made me go, ooh, I got it, I got it.

And while it was a little on the chunky side to start with, and totally delicious, BTW, I took my immersion blender to it cause I wanted to have a sippable soup for while I'm doing the final cover for my cookbook.

Just a lot easier to maneuver a mug to the lips than balancing a bowl and spoon.

I'm so totally going to keeping this soup in my soup rotation, cause it was almost tastier or as tasty as a regular French Onion soup and dead easy to make as well.

I did have some sauteed onions and mushrooms already in the fridge and wanted to use them up in this, so I did.

I would also add a caution here.  Take the soup off of the heat after you stir in the egg yolks.  I left my pot sitting on the stove and even though I'd turned the heat off, it continued to cook and the egg yolks separated a little or it could have been the cream as well.  I ate it anyway. 

This is based on a recipe I found in  The Dairy Book of Home Cooking, published by the Milk Marketing Board of England and Wales. 

Yield: 4 servingsAuthor: Sid's Sea Palm Cooking (adapted from the Dairy Book of Home CookeryPrint Recipe

Onion Veloute Stoup

 prep time: 15 MINScook time: 1 hourtotal time: 1 hours and 15 mins


  • 2 parsnips, peeled and diced
  • 1 1/2 oz. Butter
  • 2 level teaspoons flour
  • 1/2 pint milk
  • 1/2 pint water
  • 1/2 teaspoon salt
  • 2 egg yolks
  • 2 tablespoons heavy whipping cream
  • 1/2 teaspoon paprika
Read the whole recipe on Sid's Sea Palm Cooking