*Tempering keeps the eggs from cooking when the warm milk/cream hits the egg/sugar mixture. To temper, slowly whisk the milk/cream mixture a little at a time into the egg/sugar. Slowly whisk the cream into the warm soup until it’s completely blended. Next, stir the combined cream and soup back into the main batch of soup, and warm until it is ready to serve. Avoid bringing the soup to a full boil; that’s another way to accidentally curdle it.