Title: Basil cream
 Categories: New text im, Cooking rig
      Yield: 1 Servings
 
    1/4 c  Shallots or green onions;
           -chopped
      1 tb Olive oil
    1/2 c  Dry white wine
      2 c  Rich shellfish stock <>
      2 c  Rich chicken stock
      1 ts Fennel seed
      1 c  Heavy cream
  1 1/2 c  Basil leaves; lightly packed
      1 tb Parsley; chopped
      1 tb Mint; chopped
           Salt and freshly ground
           -pepper
           Fresh lemon juice
    1/2 c  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.