Title: Wedding Soup (Turkish)
Categories: Soups/stews
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.
Posted to MM-Recipes Digest V4 #277 by roy@indy.net (Roy) on Oct 22, 1997