John Myers
Ingredients for 4 servings:
- 500 g lamb shoulder(s)
- 2 tbsp olive oil
- 3 onions, diced
- 2 cloves garlic, pressed
- 1,500 ml chicken broth, hot
- 40 g flour
- 2 egg yolks
- 150 g yogurt (cream)
- 1 ½ lemon(s), the juice
- Salt
- Pepper, white, from the mill
- 40 g butter
- Cinnamon powder
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
Rinse the meat in cold water and dry. Trim and dice the fat, then slowly render in the oil, removing the cracklings. Cut the meat into 2cm cubes, fry with the onions, and add the garlic. Add the stock, cover, and simmer over low heat for about 45 minutes. Whisk the flour with the egg yolks, yogurt, lemon juice, and a little stock. Slowly add to the soup, stirring constantly. Let it simmer for 5 minutes, but do not let it boil. Season with salt and pepper, and whisk in the butter in small pieces. Sprinkle the soup with a touch of cinnamon. Tip: If you want the soup spicier, replace the flour with a mixture of 2/3 sweet paprika and 1/3 hot paprika.
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