Wedding Soup Recipe
Its surprising to know that you have not tried my Wedding Soup recipe yet. The Asian Wedding Soup is amazingly appetizing as an Appetizer for meals. You will definitely thank me for sharing this Wedding Soup.
Ingredients
2 pounds beef (chuck or round steak, bone included), cut into cubes
2 small onions, peeled and quartered
2 carrots, diced
1 stalk celery
Few sprigs parsley
6 cups water
1 clove garlic, pressed
Salt to taste
2 tablespoons butter
2 tablespoons flour
1 egg
3 tablespoons lemon juice
1/4 cup whipping cream
3 tablespoons butter
1 teaspoon paprika
Pinch of hot red pepper
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.
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.
