Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 10 minutes
Total Time 35 minutes
- 1 neck of lamb
- 1 onion
- 1 carrot
- 1 leek
- 1/4 of loaf of bread
- 2 eggs
- 1 lemon
- 3-4 tablespoons whole wheat flour
- olive oil
- sweet paprika
- black peppercorns
- Clean the leek and place it in a pressure cooker filled with water. Peel the onion and combine it with the carrot, a sprig of parsley, and some peppercorns in a mixing bowl. Season. Remove the arteries from the lamb neck and degrease it with a knife before adding it to the pot. Allow it to boil for 2-3 minutes before skimming with a scoop. After the safety valve rises, cover the pot and cook for 25 minutes (at 2) Remove the neck from the broth and set aside.
- In a pot with a drizzle of oil, cook the whole wheat flour. Mix in a tablespoon of sweet paprika. With a whisk, combine two ladles of broth. While stirring, pour in the remaining broth. Cook for 4-5 minutes on medium heat.
- Separate the yolks and whites. In a bowl, combine the yolks. Squeeze the juice of a lemon over the yolks, along with a scoop of broth. Add to the stock pot after you've beaten it. Crumble the neck meat into the broth. Cook for another 4-5 minutes.
- Slice the bread thinly and toast it in a frying pan with plenty of hot oil. Transfer them to a plate lined with absorbent paper to drain excess fat.
- Serve the soup in a deep plate with two slices of toast for each serving. Garnish with a sprig of parsley if desired.
Amount Per Serving Calories 312Total Fat 12gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 114mgSodium 296mgCarbohydrates 37gFiber 4gSugar 6gProtein 15g