Final answer:
When making cream soup with a velouté, you do not need to add a roux as it is already part of the velouté. Vegetables, seasoning, and garnish play important roles in enhancing the soup's overall taste and presentation.
Explanation:
If you've added a velouté to your cream soup, you do not need a roux. A velouté is a sauce made by thickening white stock with a roux. Since velouté is already in the cream soup, adding an extra roux would be redundant. However, you might still need vegetables, seasoning, and garnish for texture, flavor, and presentation, respectively.
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