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964507 -- SHALLOTS AND TARRAGON SOUP

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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