Easter Soup

Preparation:

Preparation: Place two sliced onions, 2 carrots, 1 sprig of thyme, the head, legs and back of an elderly rabbit in cold water. Bring to the boil and simmer for a long time until the meat is tender. Filter the broth and season with salt and pepper. Pour it, hot, into a bowl where you have beaten 3 egg yolks, 1 pinch of salt and the juice of 2 lemons. Flavor with the grated peel of 1 lemon. Serve with croutons fried in oil.