Title: Wedding Soup (Turkish)
Categories: Soup
Yield: 1 Servings
| 18 | oz | Mutton, cut into small pieces |
| 1 | | Onion |
| 1 | | Carrot |
| 1/2 | tb | Salt |
| 7 | tb | Butter |
| 4 | tb | Flour |
| 3 | | Egg yolks |
| | | Juice of 1 lemon |
| | | Paprika |
1- Put the meat, peeled whole onion and carrot into a saucepan and add 3
litres of water. Cover and cook on low heat for 2 hours until the meat is
tender. 2- Take the meat out and tear it into very small pieces. Put them
back into the saucepan. 3- Melt 4tbs of butter in a saucepan. Add the flour
and brown it slightly for 2-3 minutes. Slowly add the stock stirring
constantly. Pour it into the soup. Cover and let simmer. 4- Put 3 egg yolks
in a bowl. Add the lemon juice and beat well. Go on beating vigorously with
afork, while adding little by little boiling soup with the help of a ladle.
Add this mixture to the soup and turn the heat off. Pour it into a soup
serving dish. 5- Heat 3 tbs of butter. Remove from heat and add the
paprika. Pour it over the soup and serve at once.