Recipe By : COOKING RIGHT SHOW #CR9737
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Cooking Right Show
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 Cup shallots or green onions -- chopped
1 Tablespoon olive oil
1/2 Cup dry white wine
2 Cups rich shellfish stock <<OR>>
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.
