Ingredients for 5 servings
- 1 litre (1.1 qt) of cold poultry stock (prepared)
- 80 g (2.8 oz) of butter
- 80 g (2.8 oz) of flour
- 1 dl of liquid cream
- 80 g (2.8 oz) of walnut pieces roughly chopped
- salt, ground pepper and a pinch of nutmeg.
Recipe: Walnut Velouté
Prep
15 min
Cook
30 min
Total
45 min
Servings
5 serv.
Step-by-step directions
1 In your saucepan, melt the butter then add your flour (make a roux) and mix well.
2 Add the cold broth and stir until the soup thickens.
3 Add the cream, salt, pepper and incorporate a pinch of nutmeg.
4 Reduce slowly for 10 minutes.
5 Meanwhile, heat a skillet and add the chopped walnuts without fat. Remove them onto an absorbent paper when they turn a nice color.
Serve in a nice soup tureen, with the walnuts in the middle of the table so each guest can serve themselves as they wish. You will see, the texture in the mouth is excellent!
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