Turkish Wedding Soup - {Dugun Corbasi}

Recipe Ingredients

6 tablespoons	90ml	Butter
1 lb	454g / 16oz	Lamb or beef - diced fine,
		Or ground
1		Carrot - chopped fine
1		Onion - chopped fine
5 cups	1185ml	Beef stock
2		Egg yolks
		Juice of 1/2 lemon
1 tablespoon	15ml	Butter
1/2 tablespoon	7.5ml	Paprika
		Cayenne pepper - to taste
		Light croutons - for garnish

Recipe Instructions

Melt the butter in a large saucepan, add meat, carrots, and onions and saute over low heat for 10 minutes. Stir in flour and cook until blended. Gradually stir in stock, scraping up any bits stuck on the bottom of the pan. Bring to a boil, then lower heat and simmer for an hour.

When ready to serve, remove soup from heat. Beat the egg yolks, then beat the lemon juice into them -- and slowly stir into the soup. Ladle into bowls -- then quickly saute the paprika and cayenne in the tablespoon of butter and swirl equally into the individual soup servings. Top with croutons.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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