Veloute Froid Aux Herbes De Saison

* Exported from MasterCook *

VELOUTE FROID AUX HERBES DE SAISON

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Soups Masterchefs
New york

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Butter, unsalted
1 c Sorrel, leaves, shredded
1/4 c Basil, fresh, shredded
2 tb Chives, fresh, chopped
2 tb Tarragon, fresh, chopped
2 c Stock Chicken **
Salt
Pepper, white, ground
6 lg Egg yolks
2 c Cream, whipping
Juice, lemon
Creme fraiche OR
Cream, sour (garnish)

** See recipe for Chicken Stock.

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
: Written by Richard Sax, Photographs by Nancy
McFarland
: The Knapp Press, Los Angeles, 1985

Chef: Jean-Jacques Rachou, La Cote Basque
Restaurant, New York



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