Walnuts originated in China, but France grows them mainly in Périgord and Dauphiné. In this velouté, they bring natural richness to a simple poultry stock. No need for heavy cream or complicated garnishes.
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Ingredients for 5 servings

servings
  • 1.1 qt (1 litre) of cold poultry stock (prepared)
  • 2.8 oz (80 g) of butter
  • 2.8 oz (80 g) of flour
  • 1 dl of liquid cream
  • 2.8 oz (80 g) of walnut pieces roughly chopped
  • salt, ground pepper and a pinch of nutmeg.