Veloute Froid Aux Herbes De Saison

Ready in 1 hour

Top-ranked recipe named "Veloute Froid Aux Herbes De Saison"

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Try this Veloute Froid Aux Herbes De Saison recipe, or contribute your own. "Masterchefs" and "Soups" are two tags used to describe Veloute Froid Aux Herbes De Saison.


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2 c Stock Chicken **
Juice, lemon
2 c Cream, whipping
1/4 c Basil, fresh, shredded
Cream, sour (garnish)
6 lg Egg yolks
2 tb Chives, fresh, chopped
2 tb Butter, unsalted
Pepper, white, ground
2 tb Tarragon, fresh, chopped
1 c Sorrel, leaves, shredded
Creme fraiche OR

Original recipe makes 4 Servings



** 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. Source: New Yorks Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Jean-Jacques Rachou, La Cote Basque Restaurant, New York File

Calories Per Serving: 1112 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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