https://www.veroventuresculinary.com/recipes-1 daily 0.75 2026-05-12 https://www.veroventuresculinary.com/recipes-1/vegetable-stock monthly 0.5 2026-05-12 https://www.veroventuresculinary.com/recipes-1/cream-of-asparagus monthly 0.5 2026-05-12 https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/5008467c-bfcf-46f5-9eb1-4ca831d122c9/FullSizeRender.jpeg Recipes - Cream of Asparagus Soup - Ingredients For the velouté: 2 oz Butter 2 oz All Purpose Flour 5 Cups of Vegetable Stock For the soup base: 2 LB Asparagus, peel and cut in half length wise 100g Celery, small dice 175g Yellow Onion, small dice 75g Broccoli Stem, small dice 2 oz Heavy Cream Velouté: 1. Melt the butter in a sauce pot. Mix in the flour to create a roux. Cook until BLONDE. ( the roux should be liquid and smell nutty) 2. Whisk in the vegetable stock, making sure there are no lumps. 3. Simmer 15-20 minutes. 4. Set aside to cool for soup. Soup: 1. Peel and cut in half length wise Asparagus then Blanch & Shock the Asparagus for 3-5 mins 2. Melt Butter and Sweat the onion, celery, and broccoli stems until tender. NO COLOR. 3. Let the vegetables cool a bit, then puree in the blender with the velouté and the blanched carrots. (if soup is too thick, can add a bit more vegetable stock) 4. Add cream and reheat slowly so as to not cause soup to discolor. 5. Adjust seasoning with salt and white pepper. (make sure white pepper is very fine) https://www.veroventuresculinary.com/recipes-1/cream-of-carrot-soup monthly 0.5 2026-05-12 https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/09a2c777-0f65-4321-b66e-16c0c1bc36ae/IMG_6102.jpeg Recipes - Cream of Carrot Soup Ingredients For the velouté: 2 oz Butter 2 oz All Purpose Flour 5 Cups of Vegetable Stock For the soup base: 1.8 LB Carrots, Peel and medium dice 100g Celery, small dice 175g Yellow Onion, small dice 75g Broccoli Stem, small dice 2 oz Heavy Cream Velouté: 1. Melt the butter in a sauce pot. Mix in the flour to create a roux. Cook until BLONDE. ( the roux should be liquid and smell nutty) 2. Whisk in the vegetable stock, making sure there are no lumps. 3. Simmer 15-20 minutes. 4. Set aside to cool for soup. Soup: 1. Peel and medium dice the Carrots then Blanch & Shock the Carrots for 3-5 mins 2. Melt Butter and Sweat the onion, celery, and broccoli stems until tender. NO COLOR. 3. Let the vegetables cool a bit, then puree in the Blender with the velouté and the blanched carrots. (if soup is too thick, can add a bit more vegetable stock) 4. Add cream and reheat slowly so as to not cause soup to discolor. 5. Adjust seasoning with salt and white pepper. (make sure white pepper is very fine) https://www.veroventuresculinary.com/blog daily 0.75 2026-05-12 https://www.veroventuresculinary.com/blog/course-one monthly 0.5 2026-05-14 https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/e8d04b01-ead1-405c-9a9e-ff283b557e8c/Screenshot+2026-05-12+at+9.17.41%E2%80%AFAM.png Blog - Course One - When I was 12, my aunt helped me create a little blogspot called I Ate It My Way — a blog about being vegetarian, plus all the crafts and recipes I was obsessed with at the time. The grammar was terrible, the design was probably chaotic, and honestly… it was kind of adorable. I loved posting little projects, recipes, and creative ideas whenever inspiration hit. https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/94d1c110-196e-49f5-9822-ea0b3ce48e0e/IMG_4143.jpeg Blog - Course One - What I’ve learn from Culinary School so far. There’s something humbling about realizing culinary school is not really about cooking fancy food first — it’s about learning discipline, repetition, and technique. Fifteen lessons into Course One, and I already see food completely differently. Before starting school, I thought knife skills were just about cutting things smaller or faster. Now I understand that every cut has a purpose. A batonnet, small dice, chiffonade, or oblique cut all affect how ingredients cook, taste, and even look on the plate. I’ve learned how much precision matters in a professional kitchen. I’ve also learned that simple food is often the hardest to perfect. Making soups, roasted vegetables, omelets, vinaigrettes, mayonnaise, stocks, and purées sounds simple until you actually have to make them correctly. Suddenly things like heat control, seasoning, texture, knife consistency, and timing become everything. One extra minute can completely change a dish. https://www.veroventuresculinary.com/home daily 1.0 2026-05-12 https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/eb1d1e8d-9ad5-49ac-ad8e-4db09429b3b4/IMG_0239.jpeg https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/0f1f6a1e-eecb-4d66-aca3-c352e5ecef35/IMG_2355.jpeg https://www.veroventuresculinary.com/contact daily 0.75 2026-05-12 https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/b34b6b4c-64b1-4670-8003-ab98aae1cdbe/IMG_0353.jpeg https://www.veroventuresculinary.com/work daily 0.75 2026-04-09 https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/0da587b3-fd69-4cdd-9167-bf687e93a8fe/IMG_0142.jpeg Work https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/ec8a0f25-3d97-4e70-906f-5b72984199fb/4df925f0-1b89-4f0c-83ac-213d71ec59dd.jpeg Work https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/4840f75d-101a-48ba-ae8c-fd04fef98584/IMG_7134.jpeg Work https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/c63206f9-3eb8-4e01-9c7f-6806e1483626/IMG_5664.jpeg Work https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/f9ab7d0b-4d6b-481d-aee2-04787c0e883c/IMG_5668.jpeg Work https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/50b02287-2960-4e39-bc0e-a694774b9232/B3291C60-CAA6-4614-9ACF-55AD3FD300AD.jpeg Work https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/c7868e36-a30c-443b-9035-d250af9afcef/679BCEE3-7331-412B-B9EB-33DF9DE4ECE5.jpeg Work https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/db1ecde5-b10b-4b58-bc68-06d2712dd692/IMG_2245.jpeg Work https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/029ee29a-52aa-4c1e-8648-a7f4fe1970fb/IMG_0143.jpeg Work https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/ac7f06e9-0d39-43fb-a9ba-8e2148257bac/6FA1CBF3-C8D8-4F4C-9023-3914F3553E45.jpeg Work https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/c81d0d01-c6a2-4d88-a700-5feb46d99de5/IMG_2215.jpeg Work https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/06137f13-996a-4c13-b420-4c7323f9e6ff/IMG_1585.jpeg Work https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/708d20dd-2563-485f-933f-037105157906/IMG_1165.jpeg Work https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/462fa636-0d60-445f-8da8-d44b2bc59f59/25C818DE-6683-4380-928F-4F9351303952.jpeg Work https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/48f19e43-9b44-4d77-ad0b-ee2cf4ed4890/IMG_1631.jpeg Work https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/2545422b-c395-4856-92f8-a8e3d94a04bd/FullSizeRender.jpeg Work https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/09a2c777-0f65-4321-b66e-16c0c1bc36ae/IMG_6102.jpeg Work https://images.squarespace-cdn.com/content/v1/69d6c92cebaa5d457f756c58/09b891e4-38cb-4f4d-8cff-cc07e90d1e46/IMG_3343.jpeg Work