- In a pot over medium heat, soften the shallots in the butter. Add the broth and bring to a boil. Cover and simmer gently for 20 minutes or until the shallots are tender.
- In a blender, purée the soup until smooth and return to the saucepan.
- In a bowl, combine the cream and egg yolks. Drizzle in the warm soup while stirring.
- Heat gently, stirring with a wooden spoon without boiling, until the soup thickens slightly. Season with salt and pepper. If you have to reheat the soup, do it without boiling.