Cream of Shallot Soup

Name: Cream of Shallot Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 340 g (3/4 lb) shallots, peeled and quartered (2 cups); 30 ml (2 tbsp) butter; 1 litre (4 cups) chicken broth; 125 ml (1/2 cup) heavy cream; 3 egg yolks

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Preparation 10 min
Cooking 30 min
Makes 4 to 6 servings

Featured in RICARDO Magazine Meals for Every Occasion

Nut-free
Gluten-free

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Ingredients

- 340 g (3/4 lb) shallots, peeled and quartered (2 cups)
- 30 ml (2 tbsp) butter
- 1 litre (4 cups) chicken broth
- 125 ml (1/2 cup) heavy cream
- 3 egg yolks

Preparation

- 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.

Note from Ricardo

Looking to save time while preparing this recipe? Find the RICARDO Chicken Broth at IGA grocery stores.

Personal Note

RICARDO Hand Blender

69.99 $

The RICARDO Hand blender features a stainless steel blender shaft that is perfect for making purées, sauces and soups directly in the cooking pot.

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