EGG LEMON SOUP WITH TURKEY

Egg Lemon Soup With Turkey image

Modeled after a classic Greek egg lemon soup, this is one of many light, comforting soups that make a nice home for leftover turkey. If you haven't made stock with the turkey carcass, a quick garlic or vegetable stock will do. Make sure that the soup is not at a boil when you add the tempered egg-lemon mixture, or the egg yolks will curdle. The soup should be creamy.

Provided by Martha Rose Shulman

Categories dinner, lunch, soups and stews, appetizer, main course

Time 15m

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 quarts well-seasoned turkey stock, garlic broth or vegetable stock
1 broccoli crown, cut or broken into small florets
2 cups chopped shredded turkey
1 tablespoon extra-virgin olive oil
Salt and pepper
3 egg yolks
1/4 cup freshly squeezed lemon juice (more to taste)
2 tablespoons chopped fresh parsley
1 1/2 cups warm cooked rice

Steps:

Bring stock to a simmer over medium heat. Add broccoli and simmer 3 to 5 minutes, until just tender. Stir in turkey and olive oil and turn heat to low. Season with salt and pepper.
In a medium bowl, whisk egg yolks until creamy. Whisk in lemon juice.
Making sure soup is not boiling, slowly whisk a couple of ladles of hot soup into egg yolks, whisking constantly. Turn off heat under soup and stir in tempered egg-lemon mixture. Stir in parsley. Taste and adjust salt and pepper.
Distribute rice among six bowls. Ladle soup into bowls and serve.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 2 grams, Sodium 1013 milligrams, Sugar 1 gram, TransFat 0 grams