Egg Lemon Soup With Turkey
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2quarts well-seasoned turkey stock, garlic broth or vegetable stock
- 1broccoli crown, cut or broken into small florets
- 2cups chopped shredded turkey
- 1tablespoon extra-virgin olive oil
- Salt and pepper
- 3egg yolks
- ¼cup freshly squeezed lemon juice (more to taste)
- 2tablespoons chopped fresh parsley
- 1½cups warm cooked rice
Nutritional analysis per serving (6 servings)
178 calories; 7 grams fat; 2 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 13 grams protein; 1013 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
In a medium bowl, whisk egg yolks until creamy. Whisk in lemon juice.
- Step 3
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.
- Step 4
Distribute rice among six bowls. Ladle soup into bowls and serve.
- Advance preparation: Chicken stock can be made weeks in advance and frozen, or refrigerated for a couple of days. Garlic and vegetable broths can be refrigerated for a day or two.
Private Notes
Comments
I was impressed by how much the egg yolks contributed to the body of the soup. I did not want to cook rice separately, so I simmered 1 cup of long grain white rice in the stock for 15 minutes before adding the broccoli and turkey and simmering for an additional 5 minutes. This was the only change I made to the recipe.
An easier variation is to simply heat the turkey stock to a low boil, add a 1/2 to one cup of rice (depending on quantity of stock), and simmer for 20-30 minutes. Then add diced turkey and continue simmering until heated through. Adjust seasoning with salt and pepper. Finish with juice of 1/2 to whole lemon.
Turkey carcass soup...yummy.... ok does this sound better, ''turkey soup''.... imo is better then chicken soup by far.
As if i’m invited to a Thanksgiving Dinner, I always ask if they are not going to use the carcass, please send it my way. Yes it’s a little more work, but the reward is worth it....
and no need to add any other stock besides water and herbs & carrots, onion, celery, s& p. and a pinch of old bay should do it.
This was delicious! Made it as written except I put in 1/2 cup of orzo for 15 minutes before I put in the broccoli.
*Sub asparagus 4 Brocc * Add 1 cup of white short-grain rice 15 min before adding meat, etc. *Next time, double broth *Brown rice +30 min before adding meat? Check box
Soooo delicious!!
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