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Home > Shallots



1x2l chicken stock
8 large shallots, cut into thin slices
1/2 tsp dried tarragon
2 celery sticks, chopped (with leaves)
salt & black pepper
4 egg yolks
250ml double cream
chopped chives

Add shallots, tarragon, celery & chicken broth to a pan & bring to boil. Reduce to a simmer, cover & cook for 45 mins at low heat. Allow to cool a little then tip into a blender & blend until smooth (you may have to do this in two batches). Tip pureed soup back into pan.

Meanwhile beat the cream & eggs together in a bowl & add to soup. Re-heat soup, stirring all the while (do not allow to boil) continue cooking until the eggs are done.

Season & serve hot in soup bowls, garnished with chives & paprika.

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  Weight Price   
0.45 kg 1.00 

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