Cream Of Shallot Soup

1. 1

   In a saucepan over medium heat, soften the shallots in the butter. Season with salt.

2. 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. 3

   Puree in batches in a blender until smooth. Return the soup to the saucepan.

4. 4

   In a bowl, whisk together the cream and egg yolks. Pour the mixture into the soup in a thin stream, stirring constantly.

5. 5

   Reheat the soup over low heat, stirring with a wooden spoon. Do not allow to boil. Cook until slightly thickened. Adjust the seasoning.

6. 6

   Garnish with fresh chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.