Shallot and Tarragon Soup
Servings: 6
  • 5 cups [1.25 L] chicken broth
  • 8 large shallots, into thin slices
  • 1/2 teaspoon [2.5 mL] dried tarragon
  • 2 celery stalks with leaves, chopped
  • Salt and pepper, to taste
  • 4 egg yolks
  • 1 cup [250 mL] heavy cream
  • Chopped chives
  • Paprika
  • Pour chicken broth into a saucepan; add shallot slices, tarragon and chopped celery.
  • Bring to a boil.
  • Leave to simmer, covered over low heat, for 45 minutes.
  • Ladle half of mixture into a blender container; cover and blend until smooth at high speed.
  • Pour into a clean saucepan.
  • Repeat with remaining mixutre.
  • Into a bowl, beat together eff yolks and cream until well blended.
  • Stir into hot soup.
  • Reheat soup without boiling, stirring until yolk is cooked.
  • Serve hot, each serving garnished with chopped chives and paprika.