1 pound brussels sprouts or frozen brussels sprouts, thawed
3 cups chicken broth
1/2 to 1 teaspoon salt
1/4 to 1/2 teaspoon curry powder
1/8 teaspoon pepper
1 egg yolk
1/4 cup heavy whipping cream
Sour cream and paprika, optional
In a large saucepan, saute onion and potato in butter until onion is tender. Add the brussels sprouts, broth, salt, curry powder and pepper; bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool to room temperature.
Place the potato mixture, in small batches, in a blender, cover and process until blended. Return all to pan. Combine egg yolk and cream; stir into soup. Cook and stir for 4-5 minutes over medium heat (do not boil). Garnish with sour cream and paprika if desired.