Walnut and Oregano Velouté

==Description==
This 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.
== Ingredients: ==
* 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
== Directions: ==
# In a food processor, 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.
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Category:Walnut Recipes