DescriptionEditThis 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 cups of walnuts
- 2 tablespoons fresh oregano, chopped
- 2½ cups vegetable stock
- 2 tablespoons flour
- 3 tablespoons butter
- ½ cup milk cream
- Salt, pepper to taste
- In a , 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.
- 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.
- Add cream, season with salt and pepper to taste, and blend with an immersion blender.