Fennel Egg Soup
When following the directions for the Fennel Egg Soup, "the fat" contains 4 egg yolks which are to be added at the end and blended into the soup. My concern is using raw eggs that are not cooked for fear of salmonella.
I'm using a Vitamix to blend so I'm not sure if I'm suppose to assume to blend until it's "cooked" since there is that option with a Vitamix or if I just eat it raw but blended in? How is everyone else making it?