2 packs of Nema Chicken leg quarters

12 cups of water

1 large onion, peeled and quartered

1 medium carrot peeled and cut up to big pieces

1 Tbsp salt

4 Tbsp Muratbey Butter

1/3 cup Ipek wheat flour

3 egg yolks

2 Tbsp lemon juice

¼ cup Muratbey Butter

2 tsp Botany paprika

¼ tsp cayenne  pepper

     Combine the chicken and water in a large pot. Add the onion and the carrot to the pot along             with salt. Simmer over very low heat       for 2 hours, or until meat falls from the bones. Skim           soup frequently. Let cool until fat hardens and skim off all fat. Strain the  broth.

Pick the meat from bones and shred it.. Discard bones and onion and carrot. Melt butter in a large pot; stir in flour and brown lightly. Stir in the broth and cook, stirring constantly, until soup thickens slightly.

In a small bowl beat egg yolks and lemon juice together. Spoon in a half cup or so of hot soup to temper, mix well and then stir into soup. Add the meat and heat just until soup is ready to simmer; do not allow to boil.

Meanwhile, for garnish, cream together butter and paprika; add the cayenne. Spoon soup into cups or soup plates. Top with creamed butter and paprika. Serve immediately. Enjoy!