Velouté of Shallots, Soufflé Cream with Speck Recipe

Ingredients:

• 2 cups chicken broth
• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 5 large shallots, diced
• 1/4 cup white wine
• 3 tablespoons all-purpose flour
• 4 egg yolks
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup speck, chopped

Instructions:

1. In a large saucepan, heat the chicken broth and heavy cream until hot but not boiling. Keep warm.
2. In a separate saucepan, melt the butter over medium heat. Add the diced shallots and cook until soft and translucent, stirring frequently.
3. Add the white wine to the shallots and cook for 1-2 minutes, until the liquid has reduced by half.
4. Sprinkle the flour over the shallots and stir to combine. Cook for an additional 2-3 minutes, stirring constantly.
5. Add the warm chicken broth and cream mixture to the shallots, whisking constantly to prevent lumps. Cook over medium-low heat for 10-15 minutes, stirring occasionally, until the velouté has thickened.
6. In a mixing bowl, whisk together the egg yolks, nutmeg, salt, and black pepper until smooth.
7. Slowly add a ladleful of the warm velouté to the egg yolk mixture, whisking constantly to temper the yolks.
8. Pour the egg yolk mixture back into the saucepan with the remaining velouté and whisk to combine. Cook over low heat for an additional 5 minutes, stirring constantly, until the soufflé cream is thick and creamy.
9. Stir in the chopped speck and cook for an additional 1-2 minutes, until heated through.
10. Serve hot, garnished with additional chopped speck and fresh herbs if desired.

Verdict:

This velvety velouté of shallots with soufflé cream and speck is a luxurious dish that would be perfect for a special occasion or a romantic dinner. The shallots add a rich sweetness to the dish, while the speck adds a smoky depth of flavor. The soufflé cream is light and airy, adding a touch of elegance to the dish. This recipe is sure to impress your guests and leave them wanting more.

Serving Suggestions:

Serve this dish as a starter with a side salad and fresh bread, or as a main course with a side of roasted vegetables. Pair it with a crisp white wine or a light red wine, such as Pinot Noir.