White Beet Maple Velouté with Caviar Cream

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Recipe — White Beet Maple Velouté with Caviar Cream
Preparation Time:
Cooking Time:
6 portions
Metric Imperial


  • 1 onion, peeled and finely diced (mirepoix)
  • 2 tablespoons vegetable oil
  • 1/4 cup maple syrup (preferably golden syrup for its delicate flavour)
  • 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


  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 Quebec Maple Syrup Producers are 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


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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.