EGG LEMON SOUP WITH TURKEY
Modeled after a classic Greek egg lemon soup, this is one of many light, comforting soups that make a nice home for leftover turkey. If you haven't made stock with the turkey carcass, a quick garlic or vegetable stock will do. Make sure that the soup is not at a boil when you add the tempered egg-lemon mixture, or the egg yolks will curdle. The soup should be creamy.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : @context http, Calories 177, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 1 gram, Protein 13 grams, SaturatedFat 2 grams, Sodium 1013 milligrams, Sugar 1 gram, TransFat 0 grams
CREAMY LEFTOVER-TURKEY-AND-RICE SOUP
Put a light, fresh spin on Thanksgiving leftovers with a speedy riff on avgolemono, the classic Greek chicken soup. Egg yolks add creaminess to turkey stock, while lemon juice brightens the flavor, and cooked rice and shredded meat fill out every spoonful.
Provided by Riley Wofford
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 25m
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- In a medium pot, bring stock and 2 cups water to a simmer over medium-high heat; add leeks and season with salt and pepper. Reduce heat to medium; simmer until tender, about 8 minutes.
- In a small heatproof bowl, whisk together egg yolks and lemon juice. Slowly whisk in 1 cup stock mixture, then gradually stir back into soup. Cook over medium-low heat, stirring, until creamy, 4 to 5 minutes. Stir in turkey and rice; continue cooking until warmed through, 1 to 2 minutes. Season to taste. Serve with dill, more pepper, a drizzle of oil, and lemon wedges.
LEMON TURKEY SOUP
A wonderful, light soup perfect for the post-holiday turkey leftovers. The lemon in this recipe makes your palate zing, and it is so friendly on the waist-line when you need a 'light' meal after the heaviness of the holidays. Enjoy!
Provided by Gitano
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil in a pot over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add carrots, celery, and red bell pepper; cook and stir until carrots begin to soften, 8 to 10 minutes.
- Pour turkey stock into vegetable mixture and bring to a boil. Reduce heat to low and simmer until flavors blend, about 20 minutes.
- Stir cooked turkey, lemon juice, and lemon zest into turkey stock mixture; simmer until heated through, about 5 minutes. Add spinach leaves, salt, and black pepper; simmer until spinach wilts and turns bright green, 1 to 2 minutes.
Nutrition Facts : Calories 128.7 calories, Carbohydrate 7.7 g, Cholesterol 27.6 mg, Fat 5.7 g, Fiber 2.1 g, Protein 11.9 g, SaturatedFat 1.2 g, Sodium 482.2 mg, Sugar 3.2 g
LEMON EGG DROP SOUP
Provided by Robert Irvine : Food Network
Categories appetizer
Time 18m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring broth to a boil in a 3 quart saucepan over medium heat. In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth. Lower heat; add egg mixture, stirring constantly. Cook over low heat, stirring until heated through. (Don't boil! Eggs will curdle.)
- Remove from heat and stir in lemon zest. Ladle into serving bowls and sprinkle each serving with a little Parmesan.
EGG LEMON SOUP
Steps:
- Bring the chicken broth to a boil in a saucepan. Stir in the orzo, reduce the heat and simmer, uncovered, for about 10 to 12 minutes, or until pasta is done. Turn off the heat, keeping the pan in its place.
- Separate the eggs, and place the egg whites in a clean bowl and beat just until foamy, about 2 to 3 minutes. Add the egg yolks and continue beating until well mixed, another 2 minutes. Continuing to beat, gradually add the lemon juice. Slowly add about 3 cups of the hot chicken broth (at this point, use a thermometer to make sure the broth is just below 160 degrees F), beating as you add the broth in a very thin stream.
- Using a wooden spoon or large fork, vigorously stir the orzo and remaining hot broth in an S pattern. Then quickly pour all of the egg lemon mixture into the saucepan while stirring. Keep the pan warm over very low heat, and stir in an S pattern until the soup thickens slightly and the froth is broken down. Serve hot.
AVGOLEMONO (GREEK EGG AND LEMON SOUP)
The name of this classic soup comes from its two main ingredients: egg (avgo)and lemon juice (lemoni).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 7
Steps:
- In a large saucepan, bring 6 cups stock to a boil. Add orzo; cook until al dente, 10 minutes. Add salt and pepper.
- Dissolve cornstarch in 1/2 cup water. Heat remaining 2 cups stock until hot; do not boil.
- In an electric mixer, beat eggs with whisk until fluffy; add cornstarch mixture and lemon juice. With mixer on medium-low speed, slowly add 1 to 2 cups hot stock until incorporated and mixture thickens slightly. Add any remaining stock to orzo.
- Over low heat, slowly add egg mixture to orzo, stirring constantly until thickened and creamy. Do not let it come to a boil; eggs will curdle. Serve immediately.
EGG LEMON SOUP
The authentic version of this Greek soup is a chicken soup with an egg and lemon enrichment stirred in at the end. But I don't hesitate to make it using garlic broth, thereby transforming a Greek classic into a refreshing, lemony twist on garlic soup.
Provided by Martha Rose Shulman
Categories soups and stews
Time 20m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Bring the garlic broth to a simmer and season as desired with salt and pepper. Add the rice and simmer until tender, about 15 minutes, or until the rice is tender.
- Beat the eggs in a small bowl and beat in the lemon juice.
- Distribute the optional broccoli among 4 soup bowls. Ladle about 1/2 cup of the hot broth into the lemon/egg mixture and whisk together. Making sure that the soup is not boiling, stir the egg mixture back into the soup and turn off the heat. Stir for a minute or two, taste and adjust seasonings. Add the parsley, and serve.
Nutrition Facts : @context http, Calories 141, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 3 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 1297 milligrams, Sugar 1 gram, TransFat 0 grams
TURKEY (OR CHICKEN) SOUP WITH LEMON AND RICE
This comforting soup is inspired by a Middle Eastern chicken soup. It's great with or without leftover turkey - don't hesitate to pull turkey stock from the freezer and make it with just vegetables and rice.
Provided by Martha Rose Shulman
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h
Yield Serves six
Number Of Ingredients 11
Steps:
- Bring the stock to a simmer, and add the celery, leeks, garlic, salt, pepper and lemon juice. Simmer gently for 30 minutes. Add the zucchini and leftover turkey, if you have it, and simmer for another 10 to 15 minutes. Stir in the rice and the cilantro. Taste and adjust seasonings, and serve.
Nutrition Facts : @context http, Calories 172, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 4 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 1037 milligrams, Sugar 8 grams
SOUPA AVGOLEMONO (EGG-LEMON SOUP)
This tasty soup is very popular in Greece and Cyprus. I remember my father making it on chilly winter days, especially when there were colds and flu in the household! Sometimes he would add chopped, cooked chicken to the soup, and other times he would serve it plain. This is a taste of my childhood.
Provided by truebrit
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Bring broth to boil in saucepan, and add rice or orzo.
- Cover and cook on medium low heat for 20-25 minutes (rice) or 10 minutes (orzo).
- While the rice cooks, lightly beat the eggs and the lemon juice together.
- Remove the broth from heat.
- Slowly mix about one cup of the hot broth into egg-lemon mixture.
- Add to the soup gradually while stirring.
- Place saucepan back on the heat, and stir until soup is heated through (DO NOT BOIL).
- Serve.
LEMONY TURKEY RICE SOUP
While growing up in Texas, I spent a lot of time helping my grandma cook. Lemon and cilantro add a deliciously different twist to turkey soup. -Margarita Cuellar, East Chicago, Indiana
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 8
Steps:
- In a large saucepan, combine first 4 ingredients and 5-1/2 cups broth. Bring to a boil; cook 3 minutes. , In a small bowl, mix cornstarch and remaining broth until smooth; gradually stir into soup. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lemon juice and cilantro.
Nutrition Facts : Calories 166 calories, Fat 4g fat (1g saturated fat), Cholesterol 42mg cholesterol, Sodium 1047mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 13g protein.
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