Mayeritsa

Description
Cypriot Easter Soup

Ingredients

 * 1½ lb lamb on the bone
 * 8 cup water
 * 1 onion finely chopped
 * 3 celery stalks with leaves finely chopped
 * ¼ cup finely-chopped parsley
 * ½ cup rice
 * 3 egg yolks beaten
 * 1 tbsp cornstarch
 * 1 cup milk
 * juice of ½ lemon
 * salt to taste
 * freshly-ground black pepper to taste

Directions

 * 1) Cut the lamb off the bone and chop it coarsely.
 * 2) Put the meat, the bones, the onion, and the celery into a large saucepan and cover with the water.
 * 3) Bring to a boil over high heat, then reduce to a simmer.
 * 4) Skim any froth and discard.
 * 5) Cover the pot and cook for about an hour.
 * 6) Stir in the rice and the parsley, cover, and cook for about 25 more minutes, until the rice is very tender.
 * 7) Remove bones and discard.
 * 8) When ready to serve, whisk the egg yolks, cornstarch, and milk together until smooth, then whisk it slowly into the soup.
 * 9) Let the soup cook, uncovered, for about 5 minutes.
 * 10) Remove from heat, stir in the lemon juice, season with salt and pepper to taste, then ladle into bowls and serve immediately.
 * 11) Serve hot to 4 to 6 people.
 * 12) It's also wonderful reheated - so long as you reheat carefully and don't curdle it.