If you've added a velouté to your cream soup, you do not need

Question

Question 19 options:

A)

vegetables.

B)

seasoning.

C)

garnish.

D)

roux.

Answer 1

The correct answer is:

D) roux.

Velouté is typically a sauce made from a roux and stock. If you've added velouté to your cream soup, you've already incorporated a thickening agent (the roux) through the velouté, so you do not need to add additional roux.