Senegalese Soup (Africa)

Yield: 12 Servings

6 tb Butter
4 tb Flour
4 c Rich chicken broth
1 ts Curry powder
4 Egg yolks; well beaten
4 c Half and half

Melt butter; mix in flour. Add chicken broth; cook, stirring, until slightly thickened. Add curry powder. Add to egg yolks slowly, beating constantly; add half and half. Return to pan; bring to a simmer. Do not boil. Chill in refrigerator; serve cold. May be served hot.

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