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Betty Bossi Koch-Center
How it's done
Heat the butter in a pan. Sauté the shallot, carrots and leek for approx. 5 mins. Pour in the stock and white wine, bring to the boil and simmer for approx. 10 mins. Whisk together the single cream and egg yolks. Remove the pan from the heat, slowly pour the cream & egg mixture into the soup while stirring. Return the pan to the heat and bring the soup to just below the boil, season with salt. Plate up the soup, garnish with the chives.
|Tip:||Sprinkle with 1 tbsp of coarsely chopped hazelnuts.|
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