Directions:
- 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 batches 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.
- Garnish with fresh chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 6768.9 Kcal (28340 kJ) | ||
| Calories from fat | 6279.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 697.72g | 1073% | |
|---|---|---|---|
| Cholesterol | 96.82mg | 32% | |
| Sodium | 267.36mg | 11% | |
| Potassium | 388.83mg | 8% | |
| Total Carbs | 75.41g | 25% | |
| Sugars | 7.74g | 31% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 48.84g | 98% | |
| Vitamin C | 4.5mg | 8% | |
| Iron | 1mg | 6% | |
| Calcium | 39.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 305.58 Kcal (1279 kJ) | ||
| Calories from fat | 283.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.5g | 1073% | |
|---|---|---|---|
| Cholesterol | 4.37mg | 32% | |
| Sodium | 12.07mg | 11% | |
| Potassium | 17.55mg | 8% | |
| Total Carbs | 3.4g | 25% | |
| Sugars | 0.35g | 31% | |
| Dietary Fiber | 0.08g | 7% | |
| Protein | 2.2g | 98% | |
| Vitamin C | 0.2mg | 8% | |
| Calcium | 1.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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