Veloute of Parsley With Truffle Oil

1. 1

   Place the chicken stock and ham in a saucepan and bring to a boil.

2. 2

   Remove from heat, let cool, then strain, discarding the ham.

3. 3

   Meanwhile, bring a large kettle of salted water to a boil.

4. 4

   Add the parsley and cook for 1 minute.

5. 5

   Drain and immediately plunge the parsley into very cold water to cool.

6. 6

   Drain again and pat dry.

7. 7

   Process the parsley in a blender with 1/4 cup of water until liquefied.

8. 8

   Strain through a fine-mesh sieve, using the back of a spoon to push as much of the puree through as possible.

9. 9

   Discard the solids and set the puree aside.

10. 10

    Bring the chicken stock back to a boil.

11. 11

    Whisk in the cream, adjust the heat and simmer gently, uncovered, for 15 minutes.

12. 12

    Remove from the heat, whisk in 4 tablespoons of the parsley puree and the truffle oil and season with salt and pepper if necessary.

13. 13

    Before serving, reheat the sauce and use a whisk or hand-held immersion blender to froth it up.

14. 14

    Serve with poached eggs, vegetables or fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.