Sunday, November 25, 2012

Turkey Greek Lemon and Rice Soup

Have left over turkey? Why not turn that it into soup?


Ingredients
8 cups chicken stock, preferably homemade, if not, low sodium
1 cup small or medium grain rice
4 eggs, separated
Juice of 3 lemons
Freshly ground black pepper
2 cups cooked chopped turkey meat
1 cup baby carrots
1 cup chopped celery 
1 med size onion diced

Directions:
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In a large pot, saute onions in the STAR Original Olive Oil about 3 min until onions are translucent.  Add stock and bring stock to a boil with rice, carrots, celery and turkey. Simmer until tender, about 20 minutes. Season stock to taste with salt, if necessary. 

When the rice is nearing tenderness, whisk the egg whites in a separate bowl until medium peaks. Add egg yolks and lemon juice, whisking continuously.

When the rice is finished, transfer 2 cups of the hot stock to the egg/lemon mixture, adding very slowly in a constant stream and beating vigorously to prevent the eggs from solidifying.

Take the soup off the heat and add the beaten mixture back into the pot, whisking to incorporate. Serve immediately with freshly ground black pepper and a wedge of lemon.

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