Greek Egg Lemon Soup for Leftover Turkey!

EGG LEMON SOUP WITH TURKEY

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

¼ cup freshly squeezed lemon juice(more to taste)

2 tablespoons chopped fresh parsley

1 ½ cups warm cooked rice

PREPARATION

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.
2. In a medium bowl, whisk egg yolks until creamy. Whisk in lemon juice.
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.
4. Distribute rice among six bowls. Ladle soup into bowls and serve.