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As a first course, this light and creamy chilled soup tickles the tongue with just a hint of Dijon mustard and a pinch of sugar to bring out the sweetness of the shrimp.

Cold Lemon Soup

4 cups chicken broth
2 cups heavy cream
2 tablespoons cornstarch
1/4 cup water
6 large egg yolks, beaten
1/2 cup fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon white pepper

1. Combine chicken broth and cream in a saucepan. Cook over low heat until just heated. Blend cornstarch in water and stir into the soup. Cook over low heat until thickened, stirring constantly. Do not boil.
2. Stir a small amount of the hot mixture into beaten egg yolks then return to the saucepan. Chill. Just before serving whisk in lemon juice, salt, and pepper.

Makes 6 servings.