|Curry powder||3 Teaspoon (Leveled)|
|Flour||3 Tablespoon (Scant)|
|Chicken stock||2 Pint (Fresh Or Cubes)|
|Single cream||17 Ounce|
|Cooked chicken breasts||6 Tablespoon, cut into shreds|
|Chives||3 Teaspoon, chopped|
In a large saucepan, melt 3 tablespoons butter.
Stir in 3 level teaspoons curry powder, add 3 scant tablespoons flour and blend, add 1 teaspoon paprika.
Stir in 2 1/2 pints of strong chicken stock, bring to the boil and simmer for a few minutes.
Remove from the heat.
Film the top with 2 tablespoons cream to prevent a skin from forming.
In a bowl, beat the yolks of three eggs, add 16 oz. single cream and mix well.
Stir into the soup and cook over low heat, stirring constantly until slightly thickened, but do not let it boil, or the eggs will curdle.
Store in refrigerator.
Next evening reheat in double boiler.
Do not let it boil.
Put a tablespoon of warmed shredded chicken breasts and a teaspoon of chutney into each serving cup.
Pour over the soup.
Garnish with chopped chives and serve.
It is also excellent served cold.