Veloute Froid Aux Fines Herbes - BigOven 18125

Veloute Froid Aux Fines Herbes

Ready in 1 hour

Top-ranked recipe named "Veloute Froid Aux Fines Herbes"

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Try this Veloute Froid Aux Fines Herbes recipe, or contribute your own. "Chicken" and "Poultry" are two tags used to describe Veloute Froid Aux Fines Herbes.


Ingredients

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1 tb Chopped sorrel
4 c Clear chicken broth
1 tb Chives; Chopped
1 Lemon; juice of
1 tb Chopped tarragon
8 Egg yolks; beaten to blend,
4 c Heavy cream
Salt and pepper
1 tb Chopped basil

Original recipe makes 6 Servings

Servings  

Preparation

1. Set medium bowl in a larger bowl of ice. 2. In a medium saucepan, combine chicken broth and chopped herbs. Bring to boil over high heat. Reduce heat and simmer 3 minutes. 3. Place cream in a large non-aluminum saucepan and bring to a boil over medium heat, watching carefully so cream does not boil over. Remove. Stir stock mixture into cream. 4. Whisk small amount of cream mixture into beaten yolks. Then gradually whisk yolks into larger cream mixture. Place soup over medium heat and cook for 5 minutes, or until thickened, whisking slowly but constantly. 5. Immediately pour soup into bowl set over ice. Stir in lemon juice. Season with salt and pepper to taste. Stir until cool. Refrigerate until ready to use. LA COTE BASQUE EAST 55TH STREET, MANHATTAN TIME INCLUDES CHILLING. From the . Downloaded from G Internet, G Internet.

Calories Per Serving: 278 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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