*  Exported from  MasterCook II  *
 
                                Basil Cream
 
 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.
 
                    - - - - - - - - - - - - - - - - - -
 
 NOTES : SHOW: 10/2