Veloute of Parsley With Truffle Oil

Ingredients

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

• Nutritional Information

  • Nutritional analysis per serving (18 servings)

    48 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 15 milligrams cholesterol; 70 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 1/4 cups

Preparation

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.
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.
3. Process the parsley in a blender with 1/4 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.
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.
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.

40 minutes