Greek-Style Turkey-Lemon-Rice Soup Recipe
This is one of my favorite ways to use leftover turkey and turkey stock (you can also use chicken stock or canned chicken stock, but there’s something about that turkey flavor that makes it even better) after the holidays. The soup is pure, unadulterated comfort food.
Ingredients
| 8 cups turkey broth, or chicken broth | ||
| Parsley | 1/2 Cup (16 tbs), finely chopped | |
| Thyme | 2 Tablespoon, chopped | |
| 2 cups cooked white rice, at room temperature | ||
| 2 cups cooked turkey or chicken, chopped into bite-size pieces | ||
| Egg yolks | 2 | |
| Ground black pepper | 1 To taste | |
| Juice from 3 large lemons, about 1/2 cup | ||
| 1 lemon, preferably organic, scrubbed and cut into paper-thin slices with the seeds removed | ||
| Salt | To Taste | |
Directions
Place the turkey broth in a large pot and bring to a simmer over moderately high heat.
Reduce the heat to low and add half the parsley and all of the thyme. Add the rice to the soup, making sure to break up any clumps. Add the turkey and simmer over very low heat.
In a small bowl, whisk the egg yolks and cream (if using any) with a good amount of salt and pepper. Add about 1/2 cup of the hot broth to the bowl and whisk with the yolks. Add the yolk mixture back to the pot and whisk until fully incorporated. Add the lemon juice and season to taste. It is important that you don’t let the soup boil; if it does, the egg yolks will cook and you simply want to whisk the soup back to smoothness. Taste for seasoning and add more salt, pepper, or lemon juice as needed. Keep in mind that the longer the soup sits, the thicker it will become; add more broth if necessary.
Serve hot with a slice of lemon and a sprinkling of parsley in each bowl.
To learn more about Kathy visit KathyGunst.com or connect with her on Facebook.
To purchase the book visit, secure.downeast.com.
Reduce the heat to low and add half the parsley and all of the thyme. Add the rice to the soup, making sure to break up any clumps. Add the turkey and simmer over very low heat.
In a small bowl, whisk the egg yolks and cream (if using any) with a good amount of salt and pepper. Add about 1/2 cup of the hot broth to the bowl and whisk with the yolks. Add the yolk mixture back to the pot and whisk until fully incorporated. Add the lemon juice and season to taste. It is important that you don’t let the soup boil; if it does, the egg yolks will cook and you simply want to whisk the soup back to smoothness. Taste for seasoning and add more salt, pepper, or lemon juice as needed. Keep in mind that the longer the soup sits, the thicker it will become; add more broth if necessary.
Serve hot with a slice of lemon and a sprinkling of parsley in each bowl.
To learn more about Kathy visit KathyGunst.com or connect with her on Facebook.
To purchase the book visit, secure.downeast.com.
Chef
