Cream of Shallot Soup

  • Preparation 10 MIN
    Cooking 30 MIN
  • Makes 4 to 6 servings



  1. 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.
  2. In a blender, purée the soup until smooth and return to the saucepan.
  3. In a bowl, combine the cream and egg yolks. Drizzle in the warm soup while stirring.
  4. 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.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.

Nutrition Facts

For 1/6 of the recipe

With 30% less sodium commercial broth

Content % Daily Value
Calories 180  
Total Fat 14 g  
Saturated Fat 8 g  
Sodium (salt) 495 mg  
Carbohydrates 10 g  
Fibre 1 g  
Protein 4 g