SHALLOTS AND TARRAGON SOUP
5 c. chicken broth
8 lg. shallots in thin slices
1/2 tsp. dried tarragon
2 celery stalks chopped with leaves
Salt and pepper
4 egg yolks
1 c. heavy cream
1. In a saucepan, put chicken broth, shallots and tarragon and celery.
Bring to a boil. Simmer, cover for 45 minutes in low heat. 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 yolk are cooked. Do not
boil. Serve hot, garnish with chives and paprika. Serves 6.
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