White Beet Maple Velouté with Caviar Cream


Fish and Seafood / Soups / Thick Soups

Recipe — White Beet Maple Velouté with Caviar Cream
6 portions
Metric Imperial

Ingredients

  • 1 onion, peeled and finely diced (mirepoix)
  • 2 tablespoons vegetable oil
  • 1/4 cup maple syrup
  • 3/4 cup white wine
  • 1/2 lb Yukon Gold potatoes, peeled and cut into large cubes
  • 2.2 lbs white beets, peeled and cut into pieces
  • Salt and ground pepper
  • 7 oz butter
  • 1/2 cup 35% cream
  • 3/4 oz caviar
  • 1 Juice of one lemon

Method

  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.

The Fédération des producteurs acéricoles du Québec is not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.

Recipes by Olivier Perret

Chief

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More about Maple

Maple syrup comes in four classifications, according to colour and taste.

At the start of sugaring season, syrup is generally clear, with a lightly sweet taste. It becomes darker and caramelized as the season goes on.

An unopened can of maple syrup keeps for many years.

Once the can is opened, syrup should be kept in an airtight container in a cool place.

100% pure maple butter contains no butter or dairy.

Like all 100% pure maple products, maple butter comes from the sap of the maple tree… and that’s all.

Hundreds of Delicious Recipes

Maple is a special addition to any recipe, from appetizer to dessert. Find one that’s perfect for you or your occasion!