Peel the onion, cut into fine cubes. Heat oil, sauté onion in it. Sprinkle with flour and curry and sauté. Add water, stir in clear chicken stock (instant). Rinse the rice, add it and let it boil. Cook for about 20 minutes. Season with sherry.
Whisk egg yolks with sour whipped cream, add to soup.
Cooking time: about 25 min.
Mass: 4 servings
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