Warm Basil Cream

• 1 tablespoon olive oil
• ¼ cup chopped shallots or green onions, white part only
• 2</

In a saucepan, heat the olive oil and sauté the shallots and garlic until soft but not brown. Add the wine, stock, and fennel seeds, bring to a boil, and reduce by half. Add the cream and reduce to a light sauce consistency. Strain and add to a blender.

Blanch the basil leaves momentarily in boiling salted water then plunge immediately into ice water to stop the cooking and set the colo