Garlic Velouté with Thermomix

Name: Garlic Velouté with Thermomix
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4 servings
Ingredients: Onions - 160 grams; Shallots - 40 grams; Butter - 70 grams; Flour - 70 grams; Water - 900 grams; Salt - 1 teaspoon; Pepper - 0.5 teaspoon; Paprika - 2 pinches; Liquid fresh cream - 160 grams; Garlic cloves - 70 grams; Semi-salted butter - 15 grams; Garlic clove - 1; Country bread - 200 grams; Vegetable broth cube - 1

TThermomix

Prep30 min

Cook50 min

Push back all vampires from the Sunday evening dinner blues, and maybe even the cold, with this creamy garlic velouté made in the Thermomix, topped with homemade croutons. Technically, this velouté is a garlic cream since its binding is solely based on cream, similar to Crème Dubarry (another small particularity here, the cream is whipped at the beginning of the recipe).

Nutrition per serving

595

Calories

14.8g

Protein

73g

Carbs

31g

Fat

by CookAdapt

Published Jul 12, 2026

Servings

Ingredients

160 g onion
40 g shallot
70 g butter
70 g flour
900 g water
1 tsp salt
½ tsp pepper
2 pinch paprika
160 g liquid fresh cream
70 g garlic cloves
15 g semi-salted butter
1 garlic clove
200 g country bread
1 vegetable broth cube

Thermomix Instructions

Place the bowl, its whisk, and lid in the freezer with the containers of liquid fresh cream and mascarpone.

Freeze for 20 minutes.

Add the whisk.

Put 160 grams of liquid fresh cream into the Thermomix bowl.

Add the lid with the measuring cup.

Mix 3 min / speed 4.

ThermomixMix·Speed 4·3 min

The duration of whipping the cream is given as an estimate; it depends on the temperature of your fresh cream and its composition. Stop whipping when the sound from the whisk and the cream change, and it just sticks to the sides of the bowl. Be careful not to overwhip, or you'll end up with butter.

Remove the whisk.

Transfer to a container and refrigerate.

Add to the bowl10–12

160 grammes Oignons
40 grammes Échalotes
70 grammes Gousses d'ail

Add the lid with the measuring cup.

Mix 5 sec / speed 5.

ThermomixMix·Speed 5·5s

Scrape down the sides of the bowl with a spatula.

Add 70 grams of butter cut into pieces into the Thermomix bowl.

Add the lid with the measuring cup.

Sauté 7 min / 120°C / speed 1.

ThermomixSauté·120°C·Speed 1·7 min

Add 70 grams of flour into the Thermomix bowl.

Add the lid with the measuring cup.

Cook 5 min / 100°C / speed 2.

ThermomixCook·100°C·Speed 2·5 min

Add to the bowl22–25

900 grammes Eau
1 cuillère à café Sel
0.5 cuillère à café Poivre
1 Cube de bouillon de légumes

Add the lid with the measuring cup.

Cook 15 min / 100°C / speed 2.5.

ThermomixCook·100°C·15 min

Add to the bowl28–33

grammes Beurre
grammes Beurre
1 Gousse d'ail
2 pincées Paprika
grammes Pain de campagne
grammes Pain de campagne

Transfer to a container and set aside.

Add the lid with the measuring cup.

Mix 30 sec / speed 5, gradually increasing the speed.

ThermomixMix·Speed 5·30s

Add 80 grams of reserved whipped cream into the Thermomix bowl.

Add the lid with the measuring cup.

Mix 10 sec / speed 5.

ThermomixMix·Speed 5·10s

Pour the garlic velouté into deep plates, garnish with the toasted garlic croutons and the remaining whipped cream.

Serve hot.

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