Spring is just around the corner, but there's just enough time to squeeze this late-late-winter recipe into your cream soup arsenal before it arrives. The delicate bite of shallots is more subtle than the flavor you get from onions, while the egg yolks provide an extra depth of creaminess.
Not only is this soup delicious, but, like most of our favorite soups, it's also ridiculously easy to prepare. The key is being careful with the few steps required.
Make sure only to soften the shallots in the butter. You don't want to brown them at all. Browning would completely alter the taste of the soup. And when you add the cream and egg, be very careful to control the heat and prevent the soup from boiling. You want to warm the mixture through and thicken it slightly, not accidentally create a custard base. Your reward for these minor efforts will be more than worth the trouble.
Cream of Shallot Soup
makes 6 servings
3/4 pound shallots 2 tablespoons butter 4 cups chicken stock 1/2 cup 35% cream 3 egg yolks Salt and pepper to taste
In a saucepan over medium heat, soften the shallots in the butter. Season with salt. Add the chicken broth and bring to a boil. Cover, reduce the heat and simmer gently until the shallots are tender, about 20 minutes. Purée in a blender until smooth. Return the soup to the saucepan.
In a bowl, whisk together the cream and egg yolks. Pour the mixture into the soup in a thin stream, stirring constantly. Reheat the soup over low heat, stirring with a wooden spoon. Do not allow to boil. Cook until slightly thickened. Adjust the seasoning.