Basil Cream

by Cindi SutterFounder of The Spirited Table® - Recipe from Sara S. Monick - a cooking instructor since 1977; Chef and culinary travel guide extraordinaire. She studied with Madeleine Kamman, Jacques Pepin, Nicholas Malgieri & Giuliano Bugialli.

I began taking Sara's cooking classes in 1987 and her recipes continue to be timeless treasures. 


1/2 cup heavy cream
1/4 cup basil, coarsely chopped
1/4 cup sour cream
salt and pepper to taste


  1. Put heavy cream and basil in bowl of food processor with metal blade. Process until cream is lightly whipped. Add sour cream and process just to mix. Season with salt and pepper to taste. 

Cook’s Note

  1. If taste too tart add a little honey
  2. You could serve this soup in a cup in your family room with cocktails