Green Onion Tarragon Soup
Servings: 6
  • 5 cups [1.25 L] chicken broth
  • 8 large green onions, thinly sliced
  • 1/2 teaspoon [2.5 mL] tarragon
  • 2 celery stalks with leaves, chopped
  • Salt and pepper
  • 1 cup [250 mL] heavy cream
  • 4 egg yolks
  • Finely chopped chives
  • Paprika
  • Into a casserole, bring together chicken broth, green onion slices, tarragon and chopped celery with leaves to a boil.
  • Simmer covered over low heat, for 45 minutes.
  • Ladle half of mixture into a blender container; cover and blend, at high speed, until smooth.
  • Pour into a clean casserole.
  • Repeat with remaining half of mixture.
  • Into a bowl, beat together cream and egg yolks.
  • Stir beaten cream/egg yolks mixture into soup.
  • Reheat soup slowly, without boiling, stirring until egg yolks are cooked.
  • Serve soup hot garnished with finely chopped chives, sprinkled with paprika.