Turkish Wedding Soup (dugun Corbasi)

Total Time: 4 hrs 15 mins Preparation Time: 15 mins Cook Time: 4 hrs

Ingredients

• Servings: 6
• 2 -2 1/2 lbs lamb stew meat or 2 -2 1/2 lbs lamb necks, slices or 2 -2 1/2 lbs lamb ribs or 2 -2 1/2 lbs lamb shoulder
• 3 quarts water
• 1 large onion
• 1 medium carrot
• 1 tablespoon salt
• 4 tablespoons butter
• 1/3 cup all-purpose flour
• 3 egg yolks
• 2 tablespoons lemon juice
• 1/4 cup butter
• 2 teaspoons paprika
• 1 dash cayenne

Recipe

• 1 combine 2 to 2 1/2 pounds either lamb stew meat, neck slices, ribs or shoulder and water in a large kettle. peel and cut onion into quarters; peel carrot and cut into several pieces. add to kettle along with salt. simmer over very low heat for 3 to 4 hours, or until meat falls from the bones. skim soup frequently. let cool until fat hardens and skim off all fat. strain the broth.
• 2 cut the meat from bones and trim off all fat. cut meat into 1/2 inch cubes. discard bones and onion and carrot. melt butter in a large kettle; stir in flour and brown lightly. stir in the broth and cook, stirring constantly, until soup thickens slightly.
• 3 beat egg yolks and lemon juice together. spoon in a half cup or so of hot soup, mix well and then stir into soup. add meat cubes and heat just until soup is ready to simmer; do not allow to boil.
• 4 meanwhile, for garnish, cream together butter and paprika; add a dash of cayenne. spoon soup into cups or soup plates. top with creamed butter and paprika. serve at once. or chill until very cold and serve cold. makes 8 to 10 servings for opening course, about 6 whole meal servings. serve with crisp bread sticks or flat armenian or turkish bread, if available.
• 5 soups and stews the world over.