Instructions: 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. Top with croutons.

Comments: This hearty soup is traditionally served at weddings - but is a rich classic that can either set up an elegant dinner party or fill up a family of 4 for dinner.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.