Veloute of Parsley With Truffle Oil
Published September 5, 1998
- Total Time
- 40 minutes
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Ingredients
2 cups chicken stock
2 ounces smoked ham
Leaves from 2 bunches flat-leaf parsley
¾ cup double or heavy cream
½ teaspoon truffle oil
Salt and freshly ground black pepper to taste
Nutritional analysis per serving
6 grams carbs; 51 milligrams cholesterol; 194 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 16 grams fat; 372 milligrams sodium; 6 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the chicken stock and ham in a saucepan and bring to a boil. Remove from heat, let cool, then strain, discarding the ham.
- Step 2
Meanwhile, bring a large kettle of salted water to a boil. Add the parsley and cook for 1 minute. Drain and immediately plunge the parsley into very cold water to cool. Drain again and pat dry.
- Step 3
Process the parsley in a blender with ¼ cup of water until liquefied. Strain through a fine-mesh sieve, using the back of a spoon to push as much of the puree through as possible. Discard the solids and set the puree aside.
- Step 4
Bring the chicken stock back to a boil. Whisk in the cream, adjust the heat and simmer gently, uncovered, for 15 minutes. Remove from the heat, whisk in 4 tablespoons of the parsley puree and the truffle oil and season with salt and pepper if necessary.
- Step 5
Before serving, reheat the sauce and use a whisk or hand-held immersion blender to froth it up. Serve with poached eggs, vegetables or fish.
Private Notes