Turkish Wedding Soup

This traditional soup isrich and nutritious. The soup has four stages: meat preparation, soup base, eggmixture, and the sauce. Despite the meat and the egg, the soup is not heavy atall, and is a mix of great flavours.

Ingredients:

-1 litre meat stock (or water for a lighter version)

-300 g. lamb, diced intosmall cubes

-2 tablesp. Butter

-3 tablesp. Flour

-3 egg yolks (two also worksfine)

-juice of 1 lemon

Sauce:

2 tablespoonful of butter

1 teaspoonful of paprika

Instructions:

1. Cook the finely diced up meat in a pot with a cup of water for about 20minutes, skimming the froth occasionally. Add the meat with the leftover waterinto the stock, and cook the soup base until boiling.

2. In a separate pot, heat the butter, and add the flour, stirring until theflour changes colour. Add some of the meat stock into the flour gradually,stirring so that the mixture is thick and homogeneous.

3. Blend the egg yolks and lemon juice together in a bowl. Add some of the soupmixture to the egg mixture, stirring it at the same time. Add some more soupmixture, and repeat. The aim is to prevent the egg mixture from curdling. Thenreturn the egg mixture back into the soup. Cook until it has just startedboiling.

4. For the sauce, melt the butter in a frying pan, add the paprika. Cook untilit bubbles, but watch out that it doesn't burn.

5. Pour the soup into bowls with equal pieces of lamb, and add a spoonful ofsauce before serving.