Greek Turkey Lemon Rice Soup

Soups & Stews

Recipe courtesy of The Kitchn

Serves 6 to 8

Ingredients: 
  • 2 quarts turkey stock (or low-sodium chicken stock)
  • 3/4 cup long grain white rice
  • 2 cups roasted turkey, shredded
  • 4 eggs 
  • 2 lemons, juiced

Greek Turkey Lemon Rice Soup

Greek Turkey Lemon Rice Soup 

Click image to enlarge

Method: 

Ths soup is also known as Avgolemono and is often made with more egg but it would be very rich that way.
Heat stock in a large, heavy bottomed pot until boiling. Add rice, reduce heat to a simmer, cover. Cook 8-10 minutes, until rice is almost fully cooked but still al dente. Remove soup from heat and add shredded turkey.

In a medium bowl, beat eggs and then whisk in lemon juice. One ladle at a time, whisk hot soup slowly into egg mixture. This will temper the eggs and allow them to heat without curdling. Once you have added 3 or 4 ladles, pour warm egg mixture into soup pot. Return to low heat and cook, while stirring, until soup has thickened slightly but has not come to a boil.

Serve immediately with a salad and crusty bread.

Note: Can be made with egg yolk only and is good way to use up left over egg yolks.

 

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