Creamy Chicken Tarragon Soup
Servings: 6
  • 5 cups [1.25 L] chicken broth
  • 8 green onions, 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 garnish]
  • Paprika [to sprinkle]
  • Pour chicken broth into a casserole; add green onion slices, tarragon and chopped celery, then bring mixture to a boil.
  • Cover casserole and leave mixture to simmer over low heat for 45 minutes.
  • Ladle half of mixture into a blender; cover bowl and puree mixture at high speed, until smooth.
  • Pour puree into a clean casserole.
  • Puree remaining mixture.
  • Into a bowl, beat together cream and egg yolks before mixing into puree; salt and pepper.
  • Stirring, reheat soup without boiling to cook egg yolks mixture.
  • Serve really hot, garnished with chopped chives and sprinkled with paprika.