Veloute of Parsley With Truffle Oil

Name: Veloute of Parsley With Truffle Oil
Total time: 40 min
Yield: 2 1/4 cups
Cuisine: french
Ingredients: 2 cups chicken stock; 2 ounces smoked ham; Leaves from 2 bunches flat-leaf parsley; 3/4 cup double or heavy cream; 1/2 teaspoon truffle oil; Salt and freshly ground black pepper to taste

By Molly O'Neill

Total Time: 40 minutes
Rating: (0)
Comments: Read comments

Featured in: Food; Unimpeachable Sauces

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Ingredients

Yield:2¼ cups

2cups chicken stock
2ounces smoked ham
Leaves from 2 bunches flat-leaf parsley
¾cup double or heavy cream
½teaspoon truffle oil
Salt and freshly ground black pepper to taste

Ingredient Substitution Guide

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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.