*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups                            Masterchefs
                 New york
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 **
                         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
        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 York’s Master Chefs, Bon Appetit
        :  Written by Richard Sax, Photographs by Nancy
        :  The Knapp Press, Los Angeles, 1985
        Chef:   Jean-Jacques Rachou, La Cote Basque
   Restaurant, New York
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