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 **
           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.