PERSIAN WEDDING SOUP
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Serves 6-8
1 lb (500g) boneless lamb stew meat
1 lb (500g) lamb soup bones
8 cups water
1 onion, quartered
1 carrot, quartered
1/3 cup butter
1/2 cup flour
3 egg yolks
2-3 tblsp lemon juice
2 tblsp melted butter
2 tsp paprika
salt
freshly ground black pepper
Instructions:
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1. Place lamb meat and soup bones in a large pot and add water, onion
and carrot. Bring to a slow simmer, skimming when necessary. Add salt
and pepper to taste, cover and simmer gently for 1-1/2 hours until lamb
meat is tender.
2. Remove bones and discard. Lift out meat and cut into small pieces.
Strain stock, return to pot and let it simmer gently.
3. In a large pan melt butter and stir in flour. Cook gently for 2
minutes without allowing it to colour. Gradually add the hot stock,
stirring constantly. When smoot and bubbling, let it simmer gently.
4. Beat egg yolks in a bowl and gradually add lemon juice, holding back
a little. Gradually beat in about 2 cups thickened stock, then pour

into soup. Stir over gentle heat and return lamb pieces to soup. Heat
gently, still stirring until egg is cooked. Adjust flavour with lemon
juice and add more salt if necessary. Remove from heat.
5. Combine melted butter and paprika. Serve soup in deep bowls and
pour a little butter-paprika mixture into centre of each as a garnish.