Herbal cream
Instructions
Melt 30 g of butter in a saucepan and soffriggetevi chopped shallots, sweet heat for 5 minutes.
Add the other vegetables, chopped too, and let them cook until they are soft.
Sprinkle with the flour, then FRY for a few minutes, then pour into the pan the chicken broth and bring to a boil.
Add the peppercorns, allspice, bay leaf and garlic and simmer over low heat for about half an hour.
After this time, add the cream, bring to the boil again, then pass the mixture through a sieve, and collected in the same cooking pot.
Season the cream with salt and chopped mixed herbs, let it sit for a few minutes, then add the rest of the butter and let it warm up.
Serve the custard with toasted bread toasted in the oven.
Ingredients and dosing for 4 persons
- 50 g of butter
- 30 g of shallots
- 30 g of carrots
- 50 g of celery
- 50 g of leek
- 1 sprig of parsley
- 20 g of flour
- 125 cl of chicken soup
- 1 leaf of laurel
- 5 grains pepper
- 2 grains allspice
- 2 cloves of garlic
- 12 cl of cream
- Salt
- 4 tablespoons of mixed chopped herbs