340 g (3/4 lb) shallots, peeled and quartered (2 cups)
30 ml (2 tbsp) butter
1 litre (4 cups) chicken broth
125 ml (1/2 cup) heavy cream
3 egg yolks
In a pot over medium heat, soften the shallots in the butter. Add the broth and bring to a boil. Cover and simmer gently for 20 minutes or until the shallots are tender.
In a blender, purée the soup until smooth and return to the saucepan.
In a bowl, combine the cream and egg yolks. Drizzle in the warm soup while stirring.
Heat gently, stirring with a wooden spoon without boiling, until the soup thickens slightly. Season with salt and pepper. If you have to reheat the soup, do it without boiling.
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