Persian Wedding Soup
An exquisite Persian lamb soup thickened with egg yolks and lemon juice, garnished with paprika butter — traditionally served at celebrations.
Ingredients
- 1 lb boneless lamb stew meat
- 1 lb lamb soup bones
- 8 cup water
- 1 onion, quartered
- 1 carrot, quartered
- 0.3 cup butter
- 0.5 cup flour
- 3 egg yolks
- 2 tbsp lemon juice (or more to taste)
- 2 tbsp melted butter
- 2 tsp paprika
- 1 tsp salt and pepper to taste
Instructions
- 1
Place lamb meat and soup bones in a large pot with water, onion, and carrot. Bring to a slow simmer, skimming when necessary. Add salt and pepper, cover, and simmer gently for 1½ hours until lamb is tender.
- 2
Remove bones and discard. Lift out meat and cut into small pieces. Strain stock, return to pot, and let simmer gently.
- 3
In a large pan, melt butter and stir in flour. Cook gently for 2 minutes without browning. Gradually add the hot stock, stirring constantly until smooth and bubbling.
- 4
Beat egg yolks in a bowl and gradually add lemon juice. Gradually beat in about 2 cups of thickened stock, then pour into soup. Stir over gentle heat and return lamb pieces to soup. Heat gently, stirring, until egg is cooked. Adjust lemon and salt.
- 5
Combine melted butter and paprika. Serve soup in deep bowls and pour a little butter-paprika mixture into the center of each as garnish.