Tuesday, May 04, 2010

Walnut and Oregano Velouté

This Walnut and Oregano Velouté is light and creamy, full of delicious nutty flavor with a touch of aromatic sweetness of oregano. It is great as a soup and also can be used as a sauce for pasta or ravioli. This version is vegetarian, and a vegan version can easily be created with butter and cream substitutes.


⅔ cup walnuts
2 tablespoons fresh oregano, chopped
2½ cups vegetable stock
2 tablespoons flour
3 tablespoons butter
½ cup cream
Salt, pepper to taste


1.In a food processor, place walnuts and oregano and mix until the the walnuts are finely ground. Add to a pot and cover with stock. Bring to boil and then turn the heat to very low.

2. Meanwhile, heat butter in another pot until just starts to foam, then swirl in the flour and stir until a paste forms (do not brown). Add the walnut and stock mixture slowly, stirring, and cook for about 1 minute or until the mixture is smooth and just starts to thicken. Strain through a fine mesh strainer.

3. Add cream, season with salt and pepper to taste, and blend with an immersion blender.

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