Basil Cream Recipe

Name: Basil Cream Recipe
Ingredients: 1/4 c. Shallots or possibly green onions, minced; 1 Tbsp. Extra virgin olive oil; 1/2 c. Dry white wine; 2 c. Rich shellfish stock ((Or possibly)); 2 c. Rich chicken stock; 1 tsp Fennel seed; 1 c. Heavy cream; 1 1/2 c. Basil leaves, lightly packed; 1 Tbsp. Parsley, minced; 1 Tbsp. Mint, minced Salt and freshly grnd pepper Fresh lemon juice; 1/2 c. Italian Roma tomatoes, peel, seed, dice

11 ingredients

10 steps

Ingredients

1/4 c. Shallots or possibly green onions, minced
1 Tbsp. Extra virgin olive oil
1/2 c. Dry white wine
2 c. Rich shellfish stock ((Or possibly))
2 c. Rich chicken stock
1 tsp Fennel seed
1 c. Heavy cream
1 1/2 c. Basil leaves, lightly packed
1 Tbsp. Parsley, minced
1 Tbsp. Mint, minced Salt and freshly grnd pepper Fresh lemon juice
1/2 c. Italian Roma tomatoes, peel, seed, dice

Directions

1

Add in shallots and garlic to a saucepan and saute/fry in oil till soft but not brown.
2

Add in wine, stock and fennel seed and bring to a boil and reduce by half.
3

Add in cream and reduce to a light sauce consistency.
4

Strain and add in to a blender or possibly food processor.
5

Blanch basil leaves momentarily in boiling salted water then plunge immediately into ice water to stop cooking and set the color.
6

Pat dry.
7

Add in blanched basil, parsley and mint leaves to blender and process till smooth.
8

Return contents to saucepan and keep hot.
9

Correct seasoning with salt, pepper and drops of lemon juice.
10

Stir in tomatoes and serve immediately.