Ingredients:
- 5 c. chicken broth
- 1 c. plain yogurt
- 1/2 c. whipping cream
- Salt & pepper to taste
- 1 tsp. curry
- 2 egg yolks
- Slices of cucumber
Instructions:
Bring chicken broth, yogurt, cream, curry and salt and pepper to a simmer. Beat yolks in a cup. Add small amount
of liquid to yolks to heat slowly. Add all to soup. Heat 2 minutes; stir constantly. Allow to cool at least 4 hours. Pour
over cucumber slices.
