Creamy French Shallot Tarragon Soup
Servings: 6
  • 5 cups [1.25 L] chicken broth
  • 8 large French shallots, thinly sliced
  • 1/2 teaspoon [2.5 mL] tarragon
  • 2 celery stalks with leaves, chopped
  • 1 cup [250 mL] heavy cream
  • 4 egg yolks
  • Salt and pepper, to taste
  • Chopped chives, to decorate
  • Paprika, to sprinkle
  • Pour chicken broth into a casserole; mix in French shallot slices, tarragon and chopped celery with leaves.
  • Bring to a boil.
  • Cover and leave to simmer over low heat for 45 minutes.
  • Pour half of mixture into a blender; cover and puree until smooth before pouring into a clean casserole.
  • Repeat with remaining mixture.
  • Into a bowl, beat together cream and egg yolks before stirring into soup mixture.
  • Reheat soup without boiling, stirring until egg yolks are done.
  • Salt, pepper and serve soup really hot, sprinkled with chopped chives and paprika.