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Category:Soups - Author:N/A- Contributor:
SHALLOTS AND TARRAGON SOUP
Ingredient:


  • 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




Direction:

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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Pick of the Week
Title:Cooked Amaranth - Author: N/A - Contributor:
Ingredient:

  • 1 1/2 cups water
  • 1/2 cup amaranth
  • salt



Direction:
Combine water, the amaranth, and a pinch of salt in a small saucepan, bring to a boil, and then reduce the heat to a simmer. Cover and cook over low heat for 25 minutes or until the water is absorbed, about 15 minutes. Makes about 1 cups.

Variation with Mixed Tiny Grains: Mix teff, amaranth, and quinoa, the latter thoroughly rinsed, and cook as described.
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