2 pounds meaty lamb or beef bones
1 onion, finely chopped
1 carrot, finely chopped
5 cups water
salt to taste
8 Tablespoons butter or margarine, divided
½ cup all-purpose flour
2 egg yolks
juice from ½ of a lemon
½ Tablespoon paprika ground red pepper and black pepper to taste croutons, as needed
To prepare broth: Put bones, onion, carrot, water and salt in medium saucepan. Bring to a boil over high heat. Reduce heat to simmer, cover and cook until meat on bones is tender, about 1 hour. During cooking, occasionally skim off and discard any foam that collects on surface. Using tongs, remove bones and put in medium bowl.
When bones are cool enough to handle, using a paring knife or your fingers, pull off meat and shred into bite-size pieces. Put meat into a small bowl and discard bones.
Melt 6 tablespoons butter or margarine in large saucepan over medium-low heat. Using a whisk or mixing spoon, slowly stir in flour until mixture is well blended and smooth, 4 to 5 minutes. Whisking or stirring flour mixture constantly, slowly add hot broth mixture, a little at a time, until completely mixed. When all the broth is added, bring to a boil over medium-high heat and add shredded meat. Stir, reduce heat to simmer, and cook for 10 minutes. Reduce heat to warm.
Put eggs in small bowl, and whisking constantly, add lemon juice. Whisking egg mixture constantly, slowly add ½ cup hot soup to temper mixture. Stirring constantly, slowly add tempered egg mixture to pan of hot soup.
In small saucepan, melt remaining 2 tablespoons butter or margarine over medium-low heat. Stir in paprika, ground red pepper to taste, and black pepper to taste.
To serve: Ladle soup into individual soup bowls. Add a few croutons and drizzle about 1 teaspoon paprika mixture over top of each serving.
Recipe from Multicultural Cookbook of Life-Cycle Celebrations, by Lois Sinaiko Webb.