Shallots and Tarragon Soup

Serves 6.  

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

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.   

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