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Persian Wedding Soup Recipe

by Global Cookbook

Ingredients

1 lb (500g) boneless lamb stew meat 1 lb (500g) lamb soup bones 8 c. water 1 x onion, quartered 1 x carrot, quartered 1/3 c. butter 1/2 c. flour

3 x egg yolks 3 Tbsp. lemon juice 2 Tbsp. melted butter 2 tsp paprika     freshly grnd black pepper     salt

Directions

1. Place lamb meat and soup bones in a large pot and add in water, onion and carrot. Bring to a slow simmer, skimming when necessary. Add in salt and pepper to taste, cover and simmer gently for 1-1/2 hrs till lamb meat is tender.
2. Remove bones and throw away. Lift out meat and cut into small pcs.
3. Strain stock, return to pot and let it simmer gently.
4. In a large pan heat butter and stir in flour. Cook gently for 2 min without allowing it to colour. Gradually add in the warm stock, stirring constantly. When smoot and bubbling, let it simmer gently.
5. Beat egg yolks in a bowl and gradually add in lemon juice, holding back a little. Gradually beat in about 2 c. thickened stock, then pour into soup. Stir over gentle heat and return lamb pcs to soup. Heat gently, still stirring till egg is cooked. Adjust flavour with lemon juice and add in more salt if necessary. Remove from heat.
6. Combine melted butter and paprika. Serve soup in deep bowls and pour a little butter-paprika mix into centre of each as a garnish.

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