Instructions: Melt butter in a large saucepan over medium heat. Add onion and saute until translucent. Add curry and flour and cook at a simmer for 5 minutes. Add the stock and bring to a boil, whisking until smooth. Whip in the egg yolks and cook for a minute. Press through a fine sieve and chill.

When ready to serve, stir in the cold cream and chicken or shrimp. Serve in ice-packed bowls and top with a nasturtium blossom, if available.

Serve cold as a first course to 6.

Comments: An intense, rich Indian soup from the subcontinent.

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