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Wedding Soup

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Anonymous (not verified)
Ingredients
  Chuck beef 2 Pound, cut into cubes (Or Round Steak, Bone Included)
  Onions 2 Small, quartered
  Carrots 2 , diced
  Stalk celery 1
  Parsley sprigs 2
  Water 6 Cup (96 tbs)
  Garlic 1 Clove (5 gm), pressed
  Salt To Taste
  Flour 2 Tablespoon
  Eggs 1
  Lemon juice 3 Tablespoon
  Whipping cream 1⁄4 Cup (4 tbs)
  Butter 3 Tablespoon
  Paprika 1 Teaspoon
  Hot red pepper 1 Pinch
Directions

Combine all the ingredients in a pan.
Bring to boil over high heat.
Reduce heat and simmer until the meat is tender, removing the froth as it forms.
Strain the broth and measure one cup for each person.
Add water if the liquid is not enough.
Set aside broth and meat.
In a skillet, heat the butter.
Blend in the flour and saute for about five minutes.
Remove from heat.
Gradually blend in two cups of the reserved broth, stirring continually.
In a separate bowl beat the egg with the lemon juice.
Stir in the cream.
Then slowly add to the butter and flour mixture, blending well.
Pour in the remaining broth.
Return to heat and simmer for ten minutes without boiling or the egg will curdle.
Remove from heat.
Heat the three tablespoons butter and add to the soup.
Stir in the meat, paprika and red pepper.
Serve hot.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup

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Average: 4.2 (12 votes)