I've avoided Tarragon for years. I had a taste of this soup and I'm now a lover of the herb.
6 c. of chicken stock bring this and 8 large thinly sliced shallots,2 sprigs or 1/2 tea. dry tarragon,2 stalks of celery with leaves chopped, to a boil. Lower heat and simmer 45 min. Pass through a food mill or strainer, season with salt and pepper. Cool slightly. Whip 4 egg yolks and 1 c. heavy cream and add to the soup whisking constantly. Slowly reheat,stirring constantly, til slightly thickened. Don't boil or soup will curdle. Serve hot garnished with lots of fresh chopped chives and a dash of paprika.
enjoy
kadesma
6 c. of chicken stock bring this and 8 large thinly sliced shallots,2 sprigs or 1/2 tea. dry tarragon,2 stalks of celery with leaves chopped, to a boil. Lower heat and simmer 45 min. Pass through a food mill or strainer, season with salt and pepper. Cool slightly. Whip 4 egg yolks and 1 c. heavy cream and add to the soup whisking constantly. Slowly reheat,stirring constantly, til slightly thickened. Don't boil or soup will curdle. Serve hot garnished with lots of fresh chopped chives and a dash of paprika.
enjoy
kadesma