This post clearly would have been more useful last week, when everyone still had a bunch of turkey sitting in their fridge. However, if your family does the whole turkey thing again at Christmas, or you remember this recipe for an entire year (yeah right), you could perhaps enjoy this soup as well! I had no part in the decision to make this soup, much less make it, but I can assure you that it was a nice way to spread out all the leftover turkey. I’m not one for endless days of leftover turkey sandwiches, so for me, this was an expedient way to finish off the turkey. Though it is not the most exciting soup ever created, it is satisfying and warming, which makes it excellent for a chilly post-Thanksgiving evenings. Well, if you live somewhere cold, that is…
Cooking Notes: Will halved the original recipe, which can be found at the link below. He also used chicken stock instead of turkey stock. He also chose to use brown rice instead of white rice. Lastly, we had some turkey bacon in the fridge, so Will tossed that in for some extra flavor and coloring as well.
Turkey Avgolemono Soup (adapted from The Kitchn; serves 4)
1 quart turkey stock (or low-sodium chicken stock)
1/2 cup long grain white or brown rice
1 cup roasted turkey, shredded
1 lemon, juiced
A few slices of cooked bacon
Heat stock in a large heavy-bottomed pot until boiling. Add rice, reduce heat to a simmer, cover. Cook 35-40 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 three or four 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. Top with slices of cooked bacon, for flavor. Serve immediately, preferably with salad and/or crusty bread.