Subj : National Herb Week - 4
To   : All
From : Dave Drum
Date : Fri Apr 29 2022 08:40:00

National Herb Week - First Week of May

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Veloute Froid aux Herbes de Saison
 Categories: Soups, Herbs, Citrus, Dairy
      Yield: 4 Servings
 
      2 tb Butter; unsalted
      1 c  Sorrel leaves; shredded
    1/4 c  Fresh basil; shredded
      2 tb Fresh chives; chopped
      2 tb Fresh tarragon; chopped
      2 c  Chicken stock
           Salt & white pepper
      6 lg Egg yolks
      2 c  Whipping cream
           Lemon juice
           Creme fraiche; garnish
           +=OR=+
           Sour cream; garnish
 
  Heat the butter in a saucepan, and add the sorrel.
  Stir over medium heat until wilted (2 to 3 minutes.)
  Add basil, chives, and tarragon and stir for 2 minutes.
  Add the stock, and bring to a boil - boil for 5 minutes.
  
  Season to taste with salt and white pepper.
  
  In a mixing bowl, whisk together the egg yolks and cream.
  Very gradually whisk the hot mixture into the cream
  mixture. Return the combined mixture back to the saucepan
  and stir constantly over low heat until lightly thickened
  (about 4 minutes.) DO NOT BOIL.
  
  Transfer the soup to a bowl set in a larger bowl of ice
  water and stir until cool. Refrigerate.
  
  Add fresh lemon juice to taste, and adjust the seasoning
  with salt and white pepper. Garnish with creme fraiche or
  sour cream.
  
  Source: New York's Master Chefs, Bon Appetit Magazine
  
  Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, NY
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Harbouring more germs than the pole at the Lusty Beaver Cabaret.
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