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
¼ cup freshly squeezed lemon juice(more to taste)
2 tablespoons chopped fresh parsley
1 ½ cups warm cooked rice
- 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.