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5 c. chicken broth
8 lg. shallots in thin slices
1/2 tsp. dried tarragon
2 celery stalks chopped with leaves
Salt and pepper
4 egg yolks
1 c. heavy cream
Chopped chives
Paprika
1. In a saucepan, put chicken broth, shallots and tarragon and
celery. Bring to a boil. Simmer, cover for 45 minutes in low heat.
Into blender container ladle half of mixture, cover and at high
speed, blend until smooth. Repeat with other half. 2. In a bowl beat
the cream and yolks. Stir into the soup. Reheat the soup stirring
until yolk are cooked. Do not boil. Serve hot, garnish with chives
and paprika. Serves 6.
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