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Categories:
chicken broth evoo butter head garlic onion shallots flour salt ground pepper egg yolks white wine vinegar baguette chives
Viewed: 38 - Published at: 3 years agoIngredients
- 1.5 Qts chicken broth
- 1 tbl evoo
- 1/2 tbl butter
- 1 whole head garlic, peeled & chopped
- 1 onion chopped
- 4 plump shallots chopped
- 1 tbl all-purpose flour
- Salt
- Fresshly ground pepper
- 3 large egg yolks
- 1-2 tbl white wine vinegar
- 12 - 16 baguette slices
- 3 tbl finely snipped chives
Method
- 1. Bring broth to a boil in large saucepan. In med skillet melt butter & evoo ove med low heat. add garlic, onion & shallots & stir to coat. Cook until softened but not brown about 10-12 minutes. stir in flour and cook 5 min ensuring the vegies do not brown.
- 2. Season broth generously with salt & pepper. Stir in vegies & simmer 35 min. Puree with imersable or regular blender.
- 3. In small bowl, beat egg yolks w/ vinegar. whisk in a few tablespoons hot soup into the yolks then whisk yolks into the soup. Do not allow soup to boil. season with S&P and more vinegar. Ladle into bowls and garnish with chives & toasted baguettes.
