White Beet Maple Velouté with Caviar Cream

Starter and hors-d'oeuvre

White Beet Maple Velouté with Caviar Cream

6 portions


20 minutes


40 minutes

Chef Olivier Perret

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  • 1 onion, peeled and finely diced (mirepoix)
  • 30 ml (2 tbsp) vegetable oil
  • 60 ml (1/4 cup) maple syrup
  • 190 ml (3/4 cup) white wine
  • 250 g (1/2 lb) Yukon Gold potatoes, peeled and cut into large cubes
  • 1 kg (2.2 lb) white beets, peeled and cut into pieces
  • Salt and ground pepper
  • 200 g (7 oz) butter
  • 125 ml (1/2 cup) 35% cream
  • 20 g (3/4 oz) caviar
  • Juice of one lemon


  1. In a saucepan, sauté onion in the oil. Add 15 ml (1 tbsp) maple syrup and lightly brown the onions. Add the white wine, potatoes and beets, then enough water to cover (but no more). Simmer 30 minutes.
  2. Purée in a blender until smooth, then season with salt and pepper. Add the butter and the remaining maple syrup, and blend once again for 2 minutes.
  3. In a bowl, whip the cream until soft peaks form. Gently incorporate the caviar and lemon juice. Mix.
  4. Ladle velouté into individual soup bowls and garnish with dollops of caviar cream. Serve immediately.