Veloute froid aux herbes de saison
Soups New York
Last updated 6/12/2012 12:56:43 AM. Recipe ID 19026. Report a problem with this recipe.
Title: Veloute froid aux herbes de saison
Categories: Soups, Masterchefs, New york, Lcb
Yield: 4 Servings
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 **
Pepper, white, ground
6 lg Egg yolks
2 c Cream, whipping
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.
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