Ingredients
6 Tablespoons butter
1/2 Tablespoon paprika
1 lb. lamb or beef, diced fine or ground
cayenne pepper
1 carrot, chopped fine
Garnish: dusting of cinnamon.
1 onion, chopped fine
5 cups beef stock
2 egg yolks
juice of 1/2 lemon
1 Tablespoon butter
Directions
Melt the butter in a large saucepan, add meat, carrots, and onions and saute over low heat for 10 minutes.
6 Tablespoons butter
1/2 Tablespoon paprika
1 lb. lamb or beef, diced fine or ground
cayenne pepper
1 carrot, chopped fine
Garnish: dusting of cinnamon.
1 onion, chopped fine
5 cups beef stock
2 egg yolks
juice of 1/2 lemon
1 Tablespoon butter
Directions
Melt the butter in a large saucepan, add meat, carrots, and onions and saute over low heat for 10 minutes.
Stir in flour and cook until blended.
Gradually stir in stock, scraping up any bits stuck on the bottom of the pan.
Bring to a boil, then lower heat and simmer for an hour.
When ready to serve, remove soup from heat.
Beat the egg yolks, then beat the lemon juice into them--and slowly stir into the soup.
Ladle into bowls--then quickly saute the paprika and cayenne in the tablespoon of butter and swirl equally into the individual soup servings.
Lightly dust the top of each bowl with cinnamon.
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