Name: Cream of Shallot Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 3/4 lb (375 g) shallots, peeled and quartered (500 ml/2 cups); 2 tablespoons (30 ml) butter; 4 cups (1 litre) chicken broth; 1/2 cup (125 ml) 35% cream; 3 egg yolks; Salt and pepper

Ingredients

- 3/4 lb (375 g) shallots, peeled and quartered (500 ml/2 cups)
- 2 tablespoons (30 ml) butter
- 4 cups (1 litre) chicken broth
- 1/2 cup (125 ml) 35% cream
- 3 egg yolks
- Salt and pepper

Preparation

- In a saucepan, 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 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.

Cream of Shallot Soup

Categories

Ingredients

Preparation

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