Basil Cream Recipe

• 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

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.

shallots, extra virgin olive oil, white wine, shellfish stock, chicken stock, heavy cream, basil, parsley, salt, italian roma tomatoes

Taken from cookeatshare.com/recipes/basil-cream-80106 (may not work)