Turkish Wedding Soup *Dügün Corbasi*

Ingredients for 6 servings:

• 900 g bones (lamb or beef bones)
• 300 g lamb or beef (approximate amount)
• 1 medium-sized onion(s), finely diced
• 1 m.-sized carrot(s), thinly grated
• 1 ½ liters of water
• Salt
• 100 g butter
• 70 g flour
• 2 egg yolks
• 1 lemon(s), juice
• 1 tbsp paprika powder
• 1 tbsp butter, melted
• some croutons

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Place the bones in a saucepan with the meat, onions, carrots, and water. Add salt and bring to a boil. Skim off any foam that forms with a ladle. Cover the pan and simmer the soup for about 2 hours, until the meat is very tender. Then strain the broth through a sieve into another pot. Finely shred the meat, including scraping the meat from the bones. Melt the butter in a large saucepan over low heat. Add the flour and stir constantly with a wooden spoon. Slowly add the broth, stirring constantly, bring to a boil, and simmer for a few minutes. Add all the meat and return to the heat. Remove the soup from the heat. Beat the egg yolks with lemon juice in a bowl and stir in 2 glasses of hot broth. Add this to the soup and stir well. Season the soup to taste, pour into a tureen, and stir well again. The soup should be creamy; add a little more hot water if necessary to thin it out. Briefly melt the butter in a pan and stir in the paprika powder. Drizzle the paprika butter over the soup and serve sprinkled with croutons. This serves 6-8 soup bowls.