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Veloute Froid Aux Herbes De Saison

A home-style Veloute Froid Aux Herbes De Saison made with Butter Unsalted, Sorrel Leaves Shredded, Basil Fresh Shredded, Chives Fresh Chopped, and Tarragon Fresh Chopped. Serves 4. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 2 tbsp
• 1 cup
• 1/4 cup
• 2 tbsp
• 2 tbsp
• 2 cup
• 6
• 2 cup

Method (preview)

1. 1

   Heat the butter in a saucepan, and add the sorrel.

2. 2

   Stir over medium heat until wilted (2 to 3 minutes.) Add basil, chives, and tarragon and stir for 2 minutes.

3. 3

   Add the stock, and bring to a boil - boil for 5 minutes.

4. 4

   Season to taste with salt and white pepper.

5. 5

   In a mixing bowl, whisk together the egg yolks and cream.

6. 6

   Very gradually whisk the hot mixture into the cream mixture.

7. 7

   Return the combined mixture back to the saucepan and stir constantly over low heat until lightly thickened (about 4 minutes.) DO NOT

8. 8

   BOIL.

9. 9

   Transfer the soup to a bowl set in a larger bowl of ice water and stir until cool. Refrigerate.

10. 10

    Add fresh lemon juice to taste, and adjust the seasoning with salt and white pepper. Garnish with creme fraiche or sour cream.

11. 11

    Written by Richard Sax, Photographs by Nancy

12. 12

    The Knapp Press, Los Angeles, 1985

13. 13

    Chef: Jean-Jacques Rachou, La Cote Basque