4 large, sweet onions, chopped
1 rib of celery (the middle with the tops works well), chopped
2 Tbsps (60 g) butter
4 cups (1L) of chicken stock
1 small sprig of thyme (or Â¼ tsp dried)
2 sprigs of parsley (or 2 tsps dried)
1 small bay leaf
½ cup (125 ml) of half & half (or single cream)
2 egg yolks
Salt and pepper to taste
Parmesan cheese, shredded, to serve
Fresh parsley, for garnish
In a large saucepan, sautee onion and celery in butter on moderate heat (without browning) until soft.
Add chicken stock and herbs and bring to a boil.
Lower the heat and simmer for about 10 minutes.
Run the chunks through blender or food mill, removing the herb sprigs, if you wish.
In a large cup, beat egg yolks into cream then temper with a few ladles of hot soup before pouring it into the pot.
Serve with a light sprinkle of parmesan cheese and garnish with fresh parsley.
Use vegetable stock instead of chicken stock, and thicken with a little cooked potatoes instead of egg yolks.
Mari (a.k.a. Twinsmum)'s recipe was posted with permission.