- 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
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.