1 c. cooked chicken, finely chopped
3 1/2 c. chicken broth
1/2 tsp. curry powder
4 egg yolks, well beaten
2 c. light cream
Salt

Combine chicken broth, chicken and curry powder in a soup kettle. Bring to a boil. Add a little hot broth to beaten egg yolks; blend with cream. Slowly stir into hot soup. Stir until slightly thickened. Chill. Serve with chopped chives sprinkled on each serving. Serves 6 to 8.