Recipe#5084

Title: Basil Cream

From: Bill Spalding 
Date: Fri, 25 Oct 1996 06:43:05 EDT 

     1/4  Cup           shallots or green onions -- chopped
   1      Tablespoon    olive oil
     1/2  Cup           dry white wine
   2      Cups          rich shellfish stock <>
   2      Cups          rich chicken stock
   1      Teaspoon      fennel seed
   1      Cup           heavy cream
   1 1/2  Cups          basil leaves -- lightly packed
   1      tablespoon    parsley -- chopped
   1      tbs           mint -- chopped
                        Salt and freshly ground pepper
                        Fresh lemon juice
     1/2  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.
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NOTES : SHOW: 10/2