Salmon Cream Soup I

Peel and finely dice shallots, sauté in hot fat. Add whipping cream, wine and clear soup and cook for 10 min. Season with tarragon, salt and freshly ground pepper. Mix egg yolks, stir with a little bit of hot soup and add to the no longer boiling soup. Cut salmon into thin strips and add to the soup.

from Dieter Vermaasen

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