Menu with Vegetable Soup, Chicken with Mustard Sauce and Steamed Vegetables

Velouté, Chicken and Steamed Vegetables

• 3 - 3 ½ oz yellow onion, halved
• 1 garlic clove
• 1 oz olive oil
• 25 oz mixed vegetables (e.g. zucchini, carrots, asparagus, peppers, broccoli), sliced (½ in.), divided
• 21 oz water
• 2 ½ tsp salt, divided
• 14 oz potatoes, sliced (½ in.)
• 17 oz chicken breast fillet, boneless, skinless, cut into strips (2 in. x 1 in.)
  or 17 oz turkey breast fillet, skinless, cut into strips (2 in. x 1 in.)
• 2 tbsp soy sauce
• ½ tsp fresh ground pepper
• ½ tsp sweet paprika
• 1 tbsp butter
  or 1 tbsp fresh cream

Mustard Sauce

• 2 oz cream cheese
  or 2 oz heavy whipping cream
• 1 tbsp mustard
• ½ tsp salt
• 1 pinch ground black pepper
• 3 - 4 sprigs parsley, leaves only
• 1 egg yolk, from large egg