Basil Cream

Title: Basil Cream
Categories: New text im, Cooking rig
Yield: 1 Servings

1/4 c Shallots or green onions;
1 tb Olive oil
1/2 c Dry white wine
2 c Rich shellfish stock <>
2 c Rich chicken stock
1 ts Fennel seed
1 c Heavy cream
1 1/2 c Basil leaves; lightly packed
1 tb Parsley; chopped
1 tb Mint; chopped
Salt and freshly ground
Fresh lemon juice
1/2 c Italian Roma tomatoes; peel,
-seed, dice

Add shallots and garlic to a saucepan and saute in oil until soft but not
brown. Add wine, stock and fennel seed and bring to a boil and reduce by
half. Add cream and reduce to a light sauce consistency. Strain and add to
a blender or food processor.

Blanch basil leaves momentarily in boiling salted water then plunge
immediately into ice water to stop cooking and set the color. Pat dry.

Add blanched basil, parsley and mint leaves to blender and process until
smooth. Return contents to saucepan and keep warm. Correct seasoning with
salt, pepper and drops of lemon juice. Stir in tomatoes and serve

Posted to EAT-L Digest 24 October 96

Date: Fri, 25 Oct 1996 06:43:05 -0400

From: Bill Spalding

NOTES : SHOW: 10/2