Cream of Shallot Soup

By maredan

Ingredients

• 3/4 * 3/4 pound shallots
• 2 * 2 tablespoons butter
• 4 * 4 cups chicken broth
• 1/2 * 1/2 cup 35% cream
• 3 * 3 egg yolks
• * salt and pepper, to taste

Details

Servings 6

Preparation

Step 1

Directions

1. In a saucepan over medium heat, soften the shallots in the butter. Season with salt.
2. Add the chicken broth and bring to a boil. Cover, reduce the heat and simmer gently until the shallots are tender, about 20 minutes.
3. Purée in a blender until smooth. Return the soup to the saucepan.
4. In a bowl, whisk together the cream and egg yolks.
5. Pour the mixture into the soup in a thin stream, stirring constantly.
6. Reheat the soup over low heat, stirring with a wooden spoon. Do not allow to boil. Cook until slightly thickened. Adjust the seasoning.