6 spring onions
1 oz. butter
2 teaspoons curry powder
2 tablespoons flour
2 pints vegetable or chicken stock
1 piece lemon rind salt, pepper
2 tablespoons medium cream chopped chive
Chop spring onions, cook gently in butter until golden brown; add curry powder, cook another 5 minutes.
Stir in flour; add stock and lemon rind.
Bring to the boil, reduce heat, simmer 15 minutes, stirring occasionally.
Puree or rub through a sieve.
Return to saucepan, season to taste.
Add 2 tablespoons of hot soup to egg-yolk and cream combined, then add this slowly to the soup, beating constantly.
Reheat without boiling until soup thickens.
Cool, then refrigerate.