Cream of Shallot Soup

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READY IN: 38mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 34
  • 2
    tablespoons butter
  • 4
    cups chicken stock
  • 12
    cup 35% cream
  • 3
    egg yolks
  • salt and pepper
  • Garnish
  • fresh chives, very thinly sliced (fresh!)
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DIRECTIONS

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