velouté

noun

ve·​lou·​té və-ˌlü-ˈtā 

: a soup or sauce made of chicken, veal, or fish stock and cream and thickened with butter and flour

Word History

Etymology

borrowed from French, literally, "velvetiness, softness," noun derivative of velouté "velvety, smooth," going back to Middle French, from velour, velours "velvet, velour" + -té, adjective suffix, extended form of -é, going back to Latin -ātus -ate entry 3

First Known Use

1830, in the meaning defined above