Recipe - Basil Cream

One fourth cup Shallots or green onions;
chopped
1 tablespoon Olive oil
One half cup Dry white wine
2 cup Rich shellfish stock OR
2 cup Rich chicken stock
1 teaspoon Fennel seed
1 cup Heavy cream
1 One half cup Basil leaves; lightly packed
1 tablespoon Parsley; chopped
1 tablespoon Mint; chopped
Salt and freshly ground
pepper
Fresh lemon juice
One half cup 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
immediately.
Recipe By : COOKING RIGHT SHOW #CR9737

Posted to EATL Digest 24 October 96

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

From: Bill Spalding billspa@ICANECT.NET

NOTES : SHOW: 10/2