Shallots and Tarragon Soup

Recipes of Vegetables

Ingredients for Shallots and Tarragon Soup

• 5 cups chicken broth
• 8 large shallots, in thin slices
• 1/2 teaspoon dried tarragon
• 2 celery stalks with leaves, chopped
• - Salt and pepper
• 4 egg yolks
• 1 cup heavy cream
• - Chopped chives
• - Paprika

Preparation of Shallots and Tarragon Soup

1. In a saucepan put chicken broth, shallots, tarragon and celery; bring to a boil. Reduce heat, cover and simmer 45 minutes. Into blender container, ladle half of mixture; cover and at high speed, blend until smooth. Repeat with other half.

2. In a bowl beat the cream and yolks; stir into the soup. Reheat the soup, stirring, until the yolks are cooked. Do not let boil. Serve hot (it can also be served cold) garnished with chives and paprika.