3/4 lb (375 g) shallots, peeled and quartered (500 ml/2 cups)

2 tablespoons (30 ml) butter

4 cups (1 litre) chicken broth

1/2 cup (125 ml) 35% cream

3 egg yolks

Salt and pepper

In a saucepan, 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.

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