Curried, Lemony Cream of Chicken Soup (1960)

• 2 cups rich chicken stock
• 2 cups whipping cream
• 3 egg yolks
• Juice of 1 lemon
• 2 tbspns butter
• 1 tbspn curry powder
• 1/4 cup minced onion
• 1 large apple, finely diced
• Salt and pepper to taste

Cook onion in butter until wilted.  Stir in curry, and then chicken stock.  Simmer for 5 minutes, add cream, and bring to a boil.  Beat the egg yolks slightly, and beat 1/2 cup of hot stock into them slowly.  

Combine mixtures, and cook gently until thickened, but do not boil.  Season with salt and pepper.  Serve garnished with the diced apple that has been soaked in lemon juice.

May be served hot or chilled. Serves 6.  

(Origin - "The Sunset Cook Book: Food with a Gourmet Touch" by editors and consultants of Sunset Magazine. Published by Lane Book Company, 1960.)